Dinner Doldrums, Diverted!
If you’re ordering a lot of take out food right now, that’s a great thing for a lot of reasons in this crazy world we find ourselves. However, if you’re looking for simple recipes to make at home, I’ve got you covered. This is the easiest and most flavor-filled chicken. It will take you less than 15 minutes of prep work, and about that same amount of time to cook it. Sometimes, fresh is best and certainly easier on the waist line and the wallet. Try Thai Style Chicken over (rice or noodles or sauteed veggies) and stay in…..or, I mean, enjoy the evening, you’re going to be home anyway, right?
I like to make this recipe with bone-in, skin on, chicken thighs. But, you can make this Thai Style Chicken with breasts, boneless, skinless, etc. Whatever you prefer. The truth is, there’s almost nothing more succulent than a juicy chicken thigh, but it’s higher in fat and calories, so there’s that! Often you can find the thighs on sale and it’s actually a great way to save and no sacrifice necessary.
One of the key ingredients to the marinade is Sweet Chili Sauce. If you don’t have any on hand, you can easily make your own. It’s great in so many things. Here’s a link to my recipe: https://wp.me/p9KEfL-33B
Thai Style Chicken Thighs Over Rice
Preheat oven to 425º
Remove chicken from package and pat dry. Set aside.
Into a shallow bowl, add 1/2 cup of sweet Thai chili sauce with 3 tablespoons of low-sodium soy sauce, the juice and zest of 1 lime, 1 tablespoon of honey, 1 tablespoon of very finely grated fresh ginger. If you don’t have fresh ginger, substitute with 2 teaspoons dried ginger. Add 3 cloves of minced garlic, and 1/4 cup finely chopped fresh cilantro. If you’re sweet chili sauce is on the mild side and you like a bit more heat, add some sriracha sauce to taste. I generally start with about 1-2 teaspoons. Mix well.
Put the chicken into the bowl with the marinade, coating each piece well. Cover and set aside to marinate for about 20 minutes.
Heat a heavy bottomed saute pan or cast iron pan over medium heat. Add a few teaspoons of oil to the pan, once heated, about 2 minutes, add the chicken, skin side down. Cook about 3 minutes, then turn over and cook another 3 minutes on the other side.
Turn off the stove, then put the pan into the oven, uncovered and cook about 15 minutes until the internal temperature reaches 165º or fully cooked.
Remove from the oven and let rest about 5 minutes. Serve over brown or white rice, noodles, or sauteed vegetables.
To make additional sauce for the chicken, add the excess marinade to a small sauce pan. Heat over high heat until boiling, about 3 minutes. Reduce heat and let the sauce continue to simmer for another 3 minutes. The sauce will be thick. Note that you must cook the marinade into a sauce or it will not be safe to eat.
Top with a squeeze of fresh lime juice and garnish with freshly chopped cilantro.
Enjoy!
Ingredients
For the Marinade and Sauce
- 1/2 cup sweet Thai chili sauce
- 3 tablespoons low-sodium soy sauce
- Juice and zest of 1 lime (plus extra limes for garnish/serving)
- 1 tablespoon honey
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, finely minced
- 1/4 cup freshly chopped cilantro (plus extra for garnish/serving)
- Optional: sriracha sauce, 1 teaspoon or to taste
For the Chicken
- 4-6 bone-in skin-on chicken thighs (or substitute other cuts if preferred)
- 2 teaspoons vegetable or olive oil
Garnish: Lime wedges, fresh chopped cilantro, chopped green onions
Instructions
- Preheat oven to 425º
- Remove chicken from package and pat dry. Set aside.
- Into a shallow bowl, add 1/2 cup of sweet Thai chili sauce with 3 tablespoons of low-sodium soy sauce, the juice and zest of 1 lime, 1 tablespoon of honey, 1 tablespoon of very finely grated fresh ginger. (If you don't have fresh ginger, substitute with 2 teaspoons dried ginger)
- Add 3 cloves of very finely minced garlic, and 1/4 cup finely chopped fresh cilantro.
- Note: If your chili sauce is on the mild side, for a spicier sauce, depending on your heat tolerance, add some sriracha sauce to taste. I generally start with about 1-2 teaspoons.)
- Mix well.
- Put the chicken into the bowl with the marinade, coating each piece well.
- Cover and set aside to marinate for about 20 minutes.
- Heat a heavy bottomed saute pan or cast iron pan over medium heat.
- Add a 2 teaspoons of oil to the pan, once heated, about 2 minutes, add the chicken, skin side down.
- Cook about 3 minutes, then turn over and cook another 3 minutes on the other side.
- Remove from the stove and put the pan into the oven, uncovered and cook about 15 minutes until the internal temperature reaches 165º or fully cooked.
- Remove from the oven and let rest about 5 minutes.
NOTE: If you want additional sauce, take the excess marinade out of the dish and put it into a small sauce pan. Heat over medium high heat to boiling.
- Let the sauce boil about 2 minutes, then reduce to low and simmer until thickened.
- Serve over brown or white rice, noodles, or sauteed vegetables.
- Top with a squeeze of fresh lime juice and garnish with freshly chopped cilantro, green onions.
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
