Thai Chicken Thighs
Thai Chicken Thighs
Ingredients
For the Marinade and Chicken
- 2 pounds chicken thighs
- 8 garlic, cloves
- 2 tablespoons fish sauce
- 2 1/2 tablespoons soy sauce
- 2 tablespoons palm sugar, or brown sugar
- 1 lemongrass stalks, large or 2 small, roughly chopped
- 1 tablespoon Thai curry paste
- 2 tablespoons oil, for marinade
For Cooking
- 1 tablespoon oil, as needed for searing
Instructions
- 1
Preheat your oven to 400°F. If using a food processor, add the garlic cloves, fish sauce, soy sauce, palm or brown sugar, roughly chopped lemongrass stalks, Thai curry paste, and 2 tablespoons of oil. Blend until a smooth paste or sauce is formed. If you don't have a food processor, finely mince the garlic and lemongrass, then whisk all marinade ingredients together in a bowl.
⏱️ 5 min•🌡️ 400
- 2
Place the chicken thighs in a large bowl or a resealable plastic bag. Pour the prepared marinade over the chicken, ensuring each piece is thoroughly coated. Mix well. Marinate the chicken for at least 30 minutes at room temperature, or for several hours (up to overnight) in the refrigerator for deeper flavor. (Note: The passiveTime for this recipe assumes minimal marinating time, but you can extend this for better results).
⏱️ 5 min
- 3
Once marinated, remove the chicken thighs from the marinade and pat them very dry with paper towels. This step is crucial for achieving a crispy skin and good sear.
⏱️ 2 min
- 4
Heat 1 tablespoon of oil in a large oven-safe skillet (cast iron or stainless steel works best) over medium-high heat until shimmering. Carefully place the chicken thighs skin-side down in the hot pan, ensuring not to overcrowd it (cook in batches if necessary). Sear for 4 to 5 minutes, or until the skin is deeply golden brown and crispy.
⏱️ 5 min
- 5
Flip the chicken thighs to the other side. Transfer the skillet to the preheated 400°F oven and bake for 20 minutes, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer.
⏱️ 20 min•🌡️ 400
- 6
Carefully remove the skillet from the oven. Baste the chicken thighs generously with the incredible cooking juices that have accumulated in the pan. Let the chicken rest for 5 minutes before serving. Serve hot with your favorite side dishes.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Chicken Thighs
For the Marinade and Chicken
- 2 pounds chicken thighs
- 8 garlic, cloves
- 2 tablespoons fish sauce
- 2 1/2 tablespoons soy sauce
- 2 tablespoons palm sugar, or brown sugar
- 1 lemongrass stalks, large or 2 small, roughly chopped
- 1 tablespoon Thai curry paste
- 2 tablespoons oil, for marinade
For Cooking
- 1 tablespoon oil, as needed for searing
Instructions
- 1
Preheat your oven to 400°F. If using a food processor, add the garlic cloves, fish sauce, soy sauce, palm or brown sugar, roughly chopped lemongrass stalks, Thai curry paste, and 2 tablespoons of oil. Blend until a smooth paste or sauce is formed. If you don't have a food processor, finely mince the garlic and lemongrass, then whisk all marinade ingredients together in a bowl.
⏱️ 5 min•🌡️ 400 - 2
Place the chicken thighs in a large bowl or a resealable plastic bag. Pour the prepared marinade over the chicken, ensuring each piece is thoroughly coated. Mix well. Marinate the chicken for at least 30 minutes at room temperature, or for several hours (up to overnight) in the refrigerator for deeper flavor. (Note: The passiveTime for this recipe assumes minimal marinating time, but you can extend this for better results).
⏱️ 5 min - 3
Once marinated, remove the chicken thighs from the marinade and pat them very dry with paper towels. This step is crucial for achieving a crispy skin and good sear.
⏱️ 2 min - 4
Heat 1 tablespoon of oil in a large oven-safe skillet (cast iron or stainless steel works best) over medium-high heat until shimmering. Carefully place the chicken thighs skin-side down in the hot pan, ensuring not to overcrowd it (cook in batches if necessary). Sear for 4 to 5 minutes, or until the skin is deeply golden brown and crispy.
⏱️ 5 min - 5
Flip the chicken thighs to the other side. Transfer the skillet to the preheated 400°F oven and bake for 20 minutes, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer.
⏱️ 20 min•🌡️ 400 - 6
Carefully remove the skillet from the oven. Baste the chicken thighs generously with the incredible cooking juices that have accumulated in the pan. Let the chicken rest for 5 minutes before serving. Serve hot with your favorite side dishes.
⏱️ 3 min