Baked Thai Chicken

Recipe by
Total Time:
5 hours
Serves:4
Rated 4 based on 100 votes
4
Course: Main Recipe
Cuisine: Thai Recipe
Technique: Bake Recipe
Difficulty: Medium

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Ingredients

  • 1 Chicken with skin, cut into 8 pieces
  • To Marinade:
  • 2 stalks Lemon grass-chopped
  • 1 inch chopped Ginger
  • 3 tsp - chopped Garlic
  • 1 chopped Onion
  • 3 tbsp - chopped coriander stems
  • 1 tbsp - grated Jaggery
  • 120 ml - Coconut Milk
  • 2 tbsp - fish sauce
  • 2 tbsp - soya sauce
  • For mixed vegetable base:
  • 100 gm - Bean sprouts
  • 100 gm - baby Corn
  • 6 tbsp - vegetable/chicken stock
  • 2 sliced Tomatoes
  • 2 peeled and sliced Carrots
  • 2 tbsp - oil
  • 1 or 2 whole red chillies2 tbsp - spring onions-cut into 1 inch lengths
  • 1/2 inch grated Ginger
  • 1 chopped Capsicum
  • 2 tbsp - beans
  • 1 tsp - Sugar
  • pepper to taste
  • salt to taste
  • To Garnish:
  • Lemon wedges
  • sliced Red Chillies

How to Make Baked Thai Chicken

  • To make the marinade, blend all ingredients together.
  • Pour over the chicken pieces and leave for three to four hours.
  • Bake chicken on rack over a baking tin at 200 Centigrade for 25 minutes.
  • Baste regularly with marinade.
  • To prepare the vegetables, heat the oil in a large pan.
  • Stir-fry chillies, spring onions and ginger for one minute.
  • Add remaining vegetables and fry for two minutes.
  • Season well, sprinkle on the sugar and pour in the stock.
  • Serve with the chicken, garnished with lemon wedges and red chillies.