Wednesday, September 28, 2016

Easy Thai Chicken

This recipe was from my fantastic brother-in-law George, who found it after experiencing the culinary wonders of Thailand first-hand.

The original recipe is here, and my notes are added below in italics.

EASY THAI CHICKEN 

YIELD: 8 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
TOTAL TIME: 40 MINUTES

INGREDIENTS:

2 tablespoons unsalted butter
8 bone-in, skin-on chicken thighs (I think George used skinless/boneless - I'd like to try that.)
1/4 cup peanuts, chopped (Crucial garnish! So good!)
2 tablespoons chopped fresh cilantro leaves (Also crucial garnish! Don't skimp on this!)

FOR THE SAUCE

1/2 cup sweet chili sauce (George recommended Mae Ploy brand, and I found it at Wegman's. Yummy, with a lighly spicy kick.)
2 tablespoons reduced sodium soy sauce
2 cloves garlic, minced
1 tablespoon fish sauce
1 tablespoon freshly grated ginger
Juice of 1 lime
1 teaspoon Sriracha, or more, to taste

DIRECTIONS:

Preheat oven to 400 degrees F.

To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside.

Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture.

At this point I transferred the chicken to a parchment-lined baking sheet, and smothered it in the sauce.

Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred.

Serve immediately, garnished with peanuts and cilantro, if desired.
Also, serve with any remaining sauce from the pan - it was delicious over rice and/or veggies. Don't waste a drop!

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