Description
Perfectly cooked chicken with a highly addictive spicy sauce. Heat-intolerant friends, you have a very tough decision to make!
Ingredients
Scale
MARINADE
- 3 tablespoons of fish sauce
- 2 teaspoons of brown sugar
- 1 teaspoon of dark soy sauce
- 1 teaspoon of ground white pepper
- 8 cloves of garlic, pressed
- A small handful of cilantro stems, finely chopped
- 5 or 6 skin-on boneless chicken thighs, pat dry, excess fat trimmed
SPICY DIPPING SAUCE
- 1 tablespoon of tamarind concentrate
- 3 tablespoons of fish sauce
- Juice from 1/2 a lime
- 1 tablespoon of brown sugar
- 1 tablespoon of Thai ground chili powder
- 1 small red shallot, roughly chopped
Instructions
- Marinate the chicken. Place all of the marinade ingredients other than the chicken thighs in a large bowl and mix well. Add the chicken thighs into the bowl and coat them well in the marinade. Transfer the marinade and the chicken thighs into a freezer Ziplock bag. Remove any excess air in the bag and close to secure. Lay the bag flat in the refrigerator to marinate overnight.
- Time for some easy peasy cooking. Take the thighs out of the refrigerator and allow the thighs to come back to room temperature, 30 minutes. Preheat the oven to 425 degrees. Remove thighs from the marinade and pat them as dry as possible. Place them on a foil-lined, oil-sprayed baking sheet and roast them for 17 minutes.
- Make the dipping sauce. While you’re waiting for the chicken to work its magic, combine all of the dipping sauce ingredients in a bowl.
- We’re almost there. Take the baking sheet out of the oven and check that the thighs have reached an inner temperature of at least 165 degrees. If so, place the baking sheet back in the oven and broil the thighs on high for 2 minutes. Remove them from the oven and allow them to rest for at least 5 minutes, tented with foil. Serve the thighs (plus the rendered chicken fat) over some piping hot rice and of course, the spicy dipping sauce!