Thai-Style Aromatic Baked Chicken
Inspired by warming Tom Yum Soup flavours, this Thai-Style Aromatic Baked Chicken is just the ticket to liven up your midweek menu. By stirring the punchiness of lime, ginger and lemongrass together with sticky-sweet honey and fiery fresh chillies, we’ve created a lip-smacking homemade marinade that tastes far from low in calories, and it works like a dream with juicy chicken thighs. To turn up the heat, feel free to add more chillies to your liking!
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NutritionPer Serving
- Calories223
- Carbs10g
- Protein32g
- Fat5.4g
- Saturates2.2g
- Sugars7.2g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
So easy to make and packed with flavour, everyone around the table is bound to love this Thai-Style Aromatic Baked Chicken recipe. Far better for you and your budget than restaurant versions, we’ve cooked chicken thighs until juicy in a fragrant and zesty homemade Tom Yum-inspired marinade.
Tom Yum is a flavourful soup that’s a staple in Thai cuisine. To recreate its goodness, we’ve combined punchy root ginger, lemongrass and lime juice with the sweetness of sticky honey and mellow coconut dairy-free milk alternative. Pop the thighs in the oven to bake, or grill them outside on a barbecue. They’re gorgeous with a fresh, mixed salad when the sun’s shining!
Our ingredients list includes a large red chilli to turn up the heat, but there’s nothing to stop you adding more (or leaving it out entirely!), to suit your taste. For more tantalising Thai-inspired dishes, take a look through our favourite recipes for a Thai-inspired fakeaway night next.
What diets is this Thai-Style Aromatic Baked Chicken suitable for?
This Thai-Style Aromatic Baked Chicken recipe is suitable for dairy-free and gluten-free diets.
Take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Thai-Style Aromatic Baked Chicken?
Lemongrass is a staple ingredient for Thai-inspired recipes and it’s available at most supermarkets. You might think it looks a lot like a spring onion, just with a fragrant, lemony flavour.
Thai fish sauce (or Nam Pla) is another must-have for rustling up Thai-style fakeaways. Made from fermented fish, it adds a pungent savoury boost to foods, or you can even use it as a condiment – in Thailand, you’ll find it at the centre of the table ready to drizzle on just about anything!
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A food processor makes preparing homemade marinades so much easier.
Fish sauce (or Nam Pla) is a must-have for Thai-style recipes!
How many calories are in this Thai-Style Aromatic Baked Chicken?
There are 223 calories per portion in this Thai-Style Aromatic Baked Chicken, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Thai-Style Aromatic Baked Chicken is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Place all the marinade paste ingredients in a food processor or blender. Blitz until the paste has a fine texture but is not completely smooth.
Step 2
Use a sharp knife to make a couple of cuts in the top of each chicken thigh. Place the thighs in a large ovenproof dish and cover each one completely with the marinade paste, pushing it into the cuts. Cover and place in the fridge for about 1 hour to marinate.
Step 3
Towards the end of the marinating time, preheat the oven to 180°C. Remove the covering from the marinated chicken thighs and place in the preheated oven. Bake, uncovered, for 35-40 minutes, basting with any cooking juices halfway through.
Step 4
The chicken will be ready when it is no longer pink inside and the juices run clear. If there are any signs of pinkness, return to the oven and cook for a little longer.
Step 5
Serve hot or cold with some basmati rice or other accompaniment of your choice.
What could I serve with this Thai-Style Aromatic Baked Chicken?
You’ll love this dish with a fluffy side of basmati rice to soak up the flavours (a 50g uncooked portion will add 173 calories), or it’ll work really well with any of these slimming-friendly side dishes:
How do you know when Thai-Style Aromatic Baked Chicken is cooked?
You’ll need to cook the chicken thighs until no longer pink inside, with juices that run clear. This will take around 35-40 minutes.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Thai-Style Aromatic Baked Chicken in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Thai-Style Aromatic Baked Chicken in the fridge for approximately 3 days or so.
Can I freeze Thai-Style Aromatic Baked Chicken?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label telling you the name of the recipe and the date you’re freezing it.
How do I reheat Thai-Style Aromatic Baked Chicken?
From chilled: Place in a microwave-proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes. Cook for a further 5-7 minutes until piping hot.
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Thai-Style Aromatic Baked Chicken
Inspired by warming Tom Yum Soup flavours, this Thai-Style Aromatic Baked Chicken is just the ticket to liven up your midweek menu!
-
Prep Time
10 MINS
-
Cook Time
40 MINS
- KCals 223
- Carbs 10G
Instructions
- Place all the marinade paste ingredients in a food processor or blender. Blitz until the paste has a fine texture but is not completely smooth.
- Use a sharp knife to make a couple of cuts in the top of each chicken thigh. Place the thighs in a large ovenproof dish and cover each one completely with the marinade paste, pushing it into the cuts. Cover and place in the fridge for about 1 hour to marinate.
- Towards the end of the marinating time, preheat the oven to 180°C. Remove the covering from the marinated chicken thighs and place in the preheated oven. Bake, uncovered, for 35-40 minutes, basting with any cooking juices halfway through.
- The chicken will be ready when it is no longer pink inside and the juices run clear. If there are any signs of pinkness, return to the oven and cook for a little longer.
- Serve hot or cold with some basmati rice or other accompaniment of your choice.
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Recipe notes
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8 comments
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MichelleThursday 9th May 2024
What kind of coconut yoghurt should I use?
Thanks
HollyFriday 10th May 2024
Hey Michelle, any coconut milk based yoghurt brands such as Koko, The Coconut Collaborative or Alpro which can be found at the supermarkets, hope that helps!
JulieTuesday 30th April 2024
This sounds amazing, can it be cooked in the air fryer
HollyFriday 10th May 2024
Hey Julie, we haven’t tested this recipe using the air fryer but we have a handy guide HERE that you may find helpful!
Helen HallTuesday 30th April 2024
What is the dairy free coconut dairy free milk alternative? Yours looks more like yogurt consistency rather than milk.
HollyFriday 10th May 2024
Hey Helen, sorry for the confusion this has now been updated to coconut milk.
Janice.Tuesday 30th April 2024
Is the lemongrass dried or fresh?
HollyFriday 10th May 2024
Hey Janice, this recipe uses fresh lemongrass which you should find with the herbs in the supermarket, hope that helps!
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