Thai Chicken Thigh

Thai chicken Thighs, something so simple shouldn't taset this good.

5 from 1 vote

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Course: Main Course

Cuisine: Thai

Prep Time: 10

Cook Time: 30

Marination time: 30

Total Time: 1 10

Servings: People

Calories: 573kcal

Cost: 10

Ingredients

¾ cup Cilantro leaves chopped fresh
1 Yelllow onion ¼" diced
3 tablespoon Garlic fresh is better, but i usually use jarred for this recipe
3 tablespoon Thai garlic dhili sausce
¼ cup Fish sausce
¼ cup Lime juice plus zest if using fresh limes
¼ cup Suger
2 tablespoon molasses
2 tablespoon Ginger ¼" diced
½ teaspoon White Pepper
2 tablespoon olive oil
2 lbs Chicken thighs Bone in and Skin on
3 teaspoon Minors Chicken base Or other chicken bouillon cubes (optional)
3 tablespoon Dark Soy
3 tablespoon Oyster sauce

Instructions

Add all ingredients to bowl and wisk together.
Add marinade and chicken to zip lock bag
Marinate for a minumam of 1 hr, longer is better, but at max 12 hours
After marination time, drain chicken and place ona sheetpan to cook (if you have parchment paper you should use it, makes an easy clean up).
Cook @425F for 30 min, or untill it reaches proper temperature (165 degrees Fahrenheit)
If you have extra sause (that hasnt come in contact with the raw chicken, you can brush it here, but its not needed)
Plate with lime slices and chopped celontros

Notes

This chicken is perfect for any night, it is so quick to put together, and it's pretty much hands-off. I make extra chicken when I make it so I can use the leftovers in several different dishes, like Thai Chicken Salad and Thia Chicken Soup.

Nutrition