Thai Chicken Thigh
Thai chicken Thighs, something so simple shouldn't taset this good.
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Servings: 4 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
Calories: 573kcal | Carbohydrates: 4g | Protein: 37g | Fat: 45g | Saturated Fat: 11g | Cholesterol: 222mg | Sodium: 546mg | Potassium: 513mg | Fiber: 1g | Sugar: 1g | Vitamin A: 379IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 2mg