THAI CHICKEN THIGH BAKE
Super moist and super easy Thai-inspired sweet and spicy chicken. The secret is the foil wrapper!
Provided by Jacqueline
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 10
Number Of Ingredients 10
Steps:
- Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken.
- Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
- Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 14.4 g, Cholesterol 58.2 mg, Fat 10.1 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 911.3 mg, Sugar 9.9 g
THAI GREEN CURRY ROAST CHICKEN
Try this twist on a traditional Sunday roast chicken with our Thai green curry version, with all the aromatic umami flavours of Asian cuisine
Provided by Good Food team
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 12
Steps:
- Sit the chicken in a flameproof roasting tin or shallow casserole dish and stuff the lemongrass, lime halves and ginger in the cavity. Mix half the curry paste with the oil and use your hands to smear the curry paste all over the chicken and under the skin. Can be prepared up to a day ahead and left to marinate, covered, in the fridge. Take out an hour before roasting.
- Heat oven to 200C/180C fan/gas 6. Cover the tin with foil and roast for 40 mins, then remove the foil and roast for another 30 mins until the chicken is cooked through and golden. Lift the chicken, draining the roasting juices back into the tin, and sit on a board or dish that will catch the juices. Use a pair of tongs to remove the lime, lemongrass and ginger from the cavity and place them in the tin with the remaining curry paste and brown sugar.
- Place the tin back on the heat and sizzle everything together, squashing the lime with the back of a spoon until everything is sticky. Pour in the coconut milk and bring to a simmer, stirring well, then add any resting juices and the fish sauce. Simmer again briefly, then sit the chicken back in the tin and scatter with coriander, if using, and the chilli. Bring the chicken to the table and serve with rice and greens with the curry sauce spooned over, and extra lime wedges on the side for squeezing over.
Nutrition Facts : Calories 721 calories, Fat 49 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 64 grams protein, Sodium 1.2 milligram of sodium
LEFTOVER ROAST CHICKEN PAD THAI
Want to make the most of your leftover roast chicken? All you need is a pad Thai sauce and oodles of noodles to transform your chicken into something exciting
Provided by Rosie Birkett
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 18
Steps:
- Soak the noodles in cold water for about 30 mins or until al dente, then drain.
- Meanwhile, make the sauce. In a small, non-stick pan, mix the fish sauce, tamarind, palm sugar and sriracha, and heat gently to dissolve the sugar. Taste it and, if you like more heat, add the chilli powder. Remove from the heat and set aside.
- Heat a wok (or a wide, high-sided frying pan) over a high heat and add half the oil. Add the garlic, coriander stalks, shrimp paste, radishes and spring onions, and stir-fry for 10 secs, then add the noodles and 50ml water. Keep stir-frying the noodles until they're starting to dry, then add the sauce and cook the noodles until almost tender but still with some bite - about 8-10 mins. If the sauce begins to dry out, add a splash more water.
- Push the noodles to the side of the wok and add the rest of the oil. Add the prawns and chicken, and stir-fry for about 2 mins until the prawns change colour. Push all the ingredients in the wok to one side and crack in the eggs, breaking the yolks. When they start to set on the bottom, scramble and mix through the noodles.
- Add the beansprouts, peanuts and coriander leaves. Serve with the lime wedges and a sprinkle of chilli flakes, if you like.
Nutrition Facts : Calories 861 calories, Fat 43 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 42 grams protein, Sodium 7.5 milligram of sodium
THAI LEMONGRASS ROAST CHICKEN
This is really flavorful and juicy roast chicken. Even my husband, who is growing tired of chicken, picks the bird clean when I make this one. From Fine Cooking, #22. Marinating time included in the prep time.
Provided by jenpalombi
Categories Whole Chicken
Time 4h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a nonreactive dish large enough to hold the chicken, combine all but 2 Tbs. of the lemongrass with all of the shallots, garlic, fish sauce, soy sauce, red pepper flakes, salt, and sugar. Add the chicken and turn it to coat, tucking some of the marinade underneath its skin. Pour any excess marinade into the bird's cavity. Marinate in the refrigerator for at least 3 hours, preferably overnight. Bring the chicken to room temperature before cooking it.
- Heat the oven to 350°F Put the chicken, breast side down, on a rack in a roasting pan. Cook for 40 minute Turn the bird over and roast until the chicken is cooked and nicely browned, 20 to 30 minute The sugar in the marinade may cause the pan juices to burn, but this won't affect the chicken's flavor.
- About 10 minute before the chicken is done, combine the remaining 2 Tbs. lemongrass with the cilantro and vegetable oil. Using a spoon, rub the mixture on the bird, spreading it evenly; continue roasting. The chicken is done when its juices run clear. Let the chicken sit for 10 minute out of the oven before carving.
THAI-STYLE GRILLED CHICKEN THIGHS
This is my first recipe - please be kind! My kids love it and when I take it to a BBQ everyone wants the recipe. It is a variation on one I found in epicurious a while ago. It is very easy and very yummy!!
Provided by barb63
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except chicken in a bowl.
- Mix thoroughly.
- Add chicken and leave to marinate at least one hour, preferably longer.
- Grill chicken on the BBQ, hotplate or in the griller until golden brown and cooked through.
- Ususlly you would expect 12 thigh fillets to feed 4 to 6 people- in my family the kids eat 4 each so this recipe serves 3.
Nutrition Facts : Calories 327.1, Fat 13.4, SaturatedFat 2.9, Cholesterol 172.5, Sodium 1108.8, Carbohydrate 7.3, Fiber 0.4, Sugar 5.5, Protein 42.3
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