Baked & Barbecued Thai Chicken Thighs
User Reviews
4.9
42 reviews
Excellent
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
10 - 12 pieces
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Course
Main Course
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Cuisine
Thai
Baked & Barbecued Thai Chicken Thighs
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Baked and then then barbecued Thai marinated chicken thighs, the perfect addition to any BBQ! Flavoured with lime, lemon grass, coriander, coconut, ginger and more this dish is sure to please!
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Ingredients
- 1.5 kg chicken thighs about 10 – 12 pieces
- For marinade:
- 50 olive oil mls
- 50 g Coriander roughly chopped, bunch
- 2 lemon grass roughly sliced, stalks
- 1 garlic or 4 cloves garlic & thumb sized piece of root ginger, frozen block
- 1 ginger or 4 cloves garlic & thumb sized piece of root ginger, frozen block
- 4 lime juiced and zest of 2
- 1 tsp salt flakes
- 4 green chili stems removed (I use frozen, tiny
- 3 tbsp desiccated coconut
- ½ red onion roughly chopped, medium
- 1 palm sugar 14g, block
Instructions
- Add all the marinade ingredients to a blender (I used my herb mini blender) and blend to a smooth paste.
- Prepare the chicken thighs by trimming off the excess skin and make 3 deep slashes into the skin and flesh.
- Place the thighs into a shallow dish and pour over the marinade.
- Rub marinade into the slashes and then turn the thighs to ensure an even coating.
- Cover with food wrap and place in fridge to marinate over night (up to 24 hrs), turning the thighs the following morning if you can.
- When ready preheat the oven to 200°C and at the same time get your BBQ lit (I find men like to do this bit)!
- Place the thighs (skin side up) in a deep sided baking tin large enough to allow some room around them, cover in foil and bake for 30 minutes or until the thighs reach a reading of 74°C (165°F) on a Thermapen thermometer.
- Finish off by cooking on the BBQ until the skin is crispy and golden all over.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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