Thaistyleroastchicken Recipes

THAI ROASTED CHICKEN THIGHS

Thai Roasted Chicken Thighs image

These Thai roasted chicken thighs use a Thai-inspired sauce of lime, brown sugar, Sriracha, soy sauce, fish sauce, ginger, and garlic. These marinated chicken thighs are then roasted on a bed of roasted with carrots, onions and fragrant Thai basil leaves to bring everything together.

Provided by Sarah

Time 1h

Number Of Ingredients 12

Ingredients

2 tablespoons Sriracha
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons fish sauce
3 cloves garlic ((minced))
2 teaspoons ginger ((grated))
Juice and zest of 1 lime
Vegetable oil
6 bone-in, skin-on chicken thighs
4 carrots ((cut into large chunks))
1 large onion ((cut into wedges))
2 cups thai basil leaves

Steps:

Preheat oven to 400 degrees F. In a medium bowl, mix together the Sriracha, brown sugar, soy sauce, fish sauce, garlic, ginger, lime juice, and lime zest.
Heat 2 tablespoons oil in a roasting pan set over your stove burners at medium heat. Sear the chicken skin-side down for 5 minutes. Flip the chicken and sear for another 3 minutes. Add the carrots and onions to the pan. Toss in the sauce mixture, deglazing the pan as you mix everything together.
Position all the chicken pieces skin side up amongst the vegetables, and drizzle with a little more oil. Place in the oven to roast for 35-40 minutes, stirring in the Thai basil halfway through baking. Serve with jasmine rice!

Nutrition Facts : Calories 318 kcal, Carbohydrate 11 g, Protein 20 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 111 mg, Sodium 1038 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

THAI-STYLE ROAST CHICKEN

Thai-style Roast Chicken image

Make and share this Thai-style Roast Chicken recipe from Food.com.

Provided by Jewelies

Categories Whole Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 kg chicken
1 cup coconut milk
2 teaspoons thai green curry paste
2 tablespoons fresh ginger, grated
2 tablespoons lime juice
2 teaspoons fish sauce
1 small fresh chili, seeded,sliced
2 tablespoons fresh coriander, chopped

Steps:

Wash and dry chicken.
Combine all ingredients except chicken.
Pour mixture inside and over chicken.
Cover and allow to marinate in fridge for at least 1 hour (I usually try to leave it for 4 hours).
Move to a wire rack baking tray.
Bake, uncovered, in preheated 180C (350F) oven for 1 1/2 hours or until cooked, brushing occasionally with pan juices.
Note, prep time does not include time to marinate.

Nutrition Facts : Calories 923, Fat 68.6, SaturatedFat 26.9, Cholesterol 281.2, Sodium 505.9, Carbohydrate 2.9, Fiber 0.1, Sugar 0.3, Protein 71.1

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