Here’s a fun and fairly easy recipe for Thai chicken that we tried last night. We added fresh chopped cilantro to the marinade to up the flavor, and it was delicious. Next time, we will add a little more salt and pepper (if not to the marinade, then to the chicken before we put it out on the grill). I could also see using boneless chicken pieces and using them to make a big platter for individual wraps, or picking the chicken off the bones after cooking into bite-size piece ready to stuff in pitas, wraps or tortillas.
- 2 packed tablespoons grated lime zest, plus 1/4 cup juice (from 2 limes)
- 2 tablespoons finely grated peeled fresh ginger
- 4 cloves garlic, finely grated
- 2 tablespoons packed light-brown sugar
- Fine salt
- 1 can (13.5 ounces) coconut milk
- 1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
- Cooked jasmine rice, shredded carrot, chopped peanuts, cilantro leaves, sliced shallot, and lime wedges, for serving
In a large glass bowl, combine lime zest and juice, ginger, garlic, sugar, and 1 1/2 teaspoons salt. Slowly whisk in coconut milk until mixture is smooth. Submerge chicken in marinade, cover, and refrigerate for at least 4 and up to 12 hours.
Preheat oven to 475 degrees. Cover a rimmed baking sheet with foil and fit with a wire rack. Remove chicken from marinade and shake to remove excess. Arrange in a single layer on rack, skin side up. Roast until an instant-read thermometer registers 165 degrees, 30 to 35 minutes. Serve with suggested accompaniments, if desired.
Serve rice and lots of Thai-inspired fixings, and let everyone make their own perfect plate.
Prep Time : 15 minutes
Total Time 50 minutes
Yield: Serves 4