Thai Chicken Marinade Recipe
User Reviews
5
Thai Chicken Marinade Recipe
Description
This marinade combines salty elements like soy and fish sauce with the sweetness of coconut sugar and the acidity of lime juice. Red curry paste contributes spice and complexity, while fresh ginger and garlic add pungency and warmth. The chicken pieces are coated thoroughly in the marinade and refrigerated for at least 30 minutes, up to 8 hours, to allow flavors to penetrate.
Cook the marinated chicken either by baking in the oven or grilling on medium heat. Baking times vary between boneless thighs, breasts, and bone-in thighs, ensuring thorough cooking while maintaining moisture. Grilling adds a smoky char, imparting extra flavor. This versatile marinade suits various chicken cuts and cooking methods.
The resulting chicken is tender with a balance of sweet, sour, salty, and spicy notes characteristic of Thai cuisine. It can be served alongside rice or vegetables, making it a flavorful component for many meals.
Ingredients
- ¼ cup soy sauce gluten-free if needed
- 2 tablespoons fish sauce
- 2 tablespoons coconut sugar or brown sugar
- 2 tablespoons lime juice
- 1 tablespoon red curry paste see. notes
- 1 tablespoon ginger finely minced
- 2 cloves garlic finely minced
- 2 lb chicken thigh or chicken breast
Instructions
- In a small mixing bowl, mix the soy sauce, fish sauce, coconut sugar, lime juice, curry paste, ginger, and garlic.
- Place the chicken in a shallow container (like a baking dish) and pour the marinade over top. Mix it around so that all the pieces are coated in the marinade. Let the chicken marinate in your fridge for at least 30 minutes, or up to 8 hours.
Cook the chicken
- Bake: Put the chicken and all of the marinade into a shallow baking dish. Bake at 425 degrees Fahrenheit, uncovered, for 15 minutes for boneless thighs, 20-25 minutes for breast, and 35-40 minutes for bone-in thighs.Grill: Remove the chicken from the marinade and grill over medium heat for 10 minutes for boneless thighs, 18-22 minutes for breast, and 30-35 minutes (over indirect heat) for bone-in thighs.
Optional: freeze the chicken
- Put the raw chicken into freezer bags then pour the marinade over the top. Squish the bag around a little so that the chicken is coated in the marinade then seal the bag and put it into your freezer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 292 kcal
% Daily Value*
| Serving | 1 = ¼ of the recipe | |
| Calories | 292kcal | 15% |
| Carbohydrates | 4g | 1% |
| Protein | 45g | 90% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 215mg | 72% |
| Sodium | 850mg | 35% |
| Potassium | 611mg | 13% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 352IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
