Thai Roasted Chicken Thighs
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
-
Servings
6
-
Calories
318 kcal
-
Course
Main Course
-
Cuisine
Thai
Thai Roasted Chicken Thighs
Description
Thai Roasted Chicken Thighs features a marinade and roasting sauce combining spicy sriracha with the sweet depth of brown sugar, savory soy and fish sauces, aromatic garlic and ginger, and the fresh tartness of lime juice and zest. Chicken thighs with skin on are seared first to render and crisp the skin, then roasted along with hearty chunks of carrots and onion. During roasting, fresh Thai basil is stirred in to release its fragrant aroma without wilting completely. The roasting process creates a nicely caramelized skin and tender meat while infusing vegetable chunks with the sauce.
The final dish has a balanced profile of spicy heat, sweetness, and umami, complemented by the bright herbal note from the basil. The chicken skin crisps and the vegetables soften but keep their bite. Serving the thighs and veggies with jasmine rice allows the sauce to be enjoyed fully and rounds out the meal with starch.
This recipe calls for roasting at a high temperature for about 35-40 minutes after searing to ensure the chicken cooks through and the sauce reduces slightly. Stirring in the basil halfway through prevents it from cooking down too much and maintains freshness. The mixture of fish sauce and lime juice provides a classic Thai savory and tangy flavor that defines the dish.
Ingredients
- 2 tablespoons sriracha
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 cloves garlic (minced)
- 2 teaspoons ginger (grated)
- lime juice and zest of 1
- vegetable oil
- 6 chicken thigh bone-in, skin-on
- 4 carrot cut into large chunks
- 1 onion cut into wedges, large
- 2 cups basil leaves Thai variety
Instructions
- Preheat oven to 400 degrees F. In a medium bowl, mix together the Sriracha, brown sugar, soy sauce, fish sauce, garlic, ginger, lime juice, and lime zest.
- Heat 2 tablespoons oil in a roasting pan set over your stove burners at medium heat. Sear the chicken skin-side down for 5 minutes. Flip the chicken and sear for another 3 minutes. Add the carrots and onions to the pan. Toss in the sauce mixture, deglazing the pan as you mix everything together.
- Position all the chicken pieces skin side up amongst the vegetables, and drizzle with a little more oil. Place in the oven to roast for 35-40 minutes, stirring in the Thai basil halfway through baking. Serve with jasmine rice!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 20g | 40% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 111mg | 37% |
| Sodium | 1038mg | 43% |
| Potassium | 454mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 7305IU | 146% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 49mg | 5% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
