Thai-Style Aromatic Baked Chicken
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Prep Time
10 MINS
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Cook Time
40 MINS
- KCals 223
- Carbs 10G
Ingredients
- 8 skinless, boneless chicken thighs, all visible fat removed
For the Tom Yum marinade paste
- ½ red onion peeled and cut into chunks
- 4 cloves of garlic peeled and left whole
- 3 cm piece root ginger peeled
- 1 large red chilli stalk removed and seeds left in
- 2 lemongrass stalks woody ends removed and cut into 2cm pieces
- 2 tbsp fresh lime juice
- 1 tbsp Thai fish sauce (also known as Nam Pla)
- 15 g fresh coriander leaves stalks removed
- 1 tbsp clear honey
- 2 tbsp coconut yoghurt
- 1 tsp tomato puree
- salt and black pepper to taste
Instructions
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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.
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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.
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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.
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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.
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Serve hot or cold with some basmati rice or other accompaniment of your choice.