Thai Sticky Chicken
- Ready In:
- 50mins
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 3 lbs chicken, drumsticks and thighs
- 2 red chili peppers, seeds removed and chopped
- 1 tablespoon gingerroot, roughly chopped
- 5 garlic cloves, roughly chopped
- 1 stick lemongrass, outer skin discarded, roughly chopped
- 1⁄2 ounce cilantro (stalks and leaves)
- 2 tablespoons dark brown sugar
- 2 limes, juice only
- 3 tablespoons fish sauce (nam pla)
directions
- Using a sharp knife, cut slashes in the chicken drumsticks and thighs and place them in a wide bowl or large food bag.
- Place the remaining ingredients in a food processor and blend to a rough paste. Alternatively, pound the chilies, ginger, garlic, lemon grass and cilantro using a pestle and mortar and then stir in the sugar, lime juice and fish sauce and pour over the chicken, tossing to coat.
- Cover the bowl with plastic wrap or seal the bag and leave to marinate in the fridge for a few hours, or overnight if possible, tossing occasionally. Preheat the oven to 425°F
- Remove the chicken from the fridge about 30–40 minutes before cooking to bring to room temperature. Remove the chicken pieces from the marinade (reserving the marinade) and arrange in a single layer in a roasting tin. Roast in the oven for 35–40 minutes or until the meat is coming away from the bone.
- Arrange the chicken pieces on a warm serving platter and place the roasting tin on a medium heat on the hob. Pour in the reserved marinade and bring to the boil. Reduce the heat and simmer for a few minutes, stirring with a wooden spoon and scraping the sticky bits from the bottom, until thickened and sticky. Pour the sauce over the chicken, scatter with cilantro leaves and serve.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)