|Nutritional Guidelines (per serving)|
|Servings: 3 to 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This delightful Thai baked chicken turns out tangy-delicious and a beautiful reddish color due to the (all-natural) ingredients in the special marinade/sauce that accompanies it. This dish is a pleasure to serve both family and friends, and even kids enjoy it.
It's an easy dish to make given that most of the ingredients will likely be available in your pantry/refrigerator. Serve with plenty of Thai jasmine rice on the side, and be sure to spoon over lots of that lovely tangy sauce. Enjoy!
- 1 lb. chicken (thighs and drumsticks, skin left on)
- 1/2 to 1 cup chicken stock
- Garnish: pinch black pepper (coarsely ground)
- For the Marinade/Sauce:
- 1/2 cup rice vinegar (or other types of vinegar)
- 1/3 cup liquid honey
- 2 tbsp. sugar (brown)
- 3 to 4 garlic cloves (minced)
- 1/2 tbsp. galangal (grated, or ginger)
- 3 tbsp. fish sauce
- 3 tbsp. soy sauce
- 1 tsp. soy sauce (dark)
- 3 tbsp. sherry (or cooking sherry)
- 1 tbsp. lime juice
- 1/2 to 1 tsp. cayenne pepper (to taste)
- 1/2 tsp. pepper (white, ground)
Gather the ingredients.
Combine all 'Marinade/Sauce' ingredients in a bowl, stirring well to dissolve the honey and sugar. (This concoction should taste sweet-sour and spicy, with enough salty taste to adequately flavor the chicken.)
Place chicken pieces in a flat baking dish and pour over 2/3 of the marinade/sauce, reserving the rest for later.
Turn chicken 'face-side' down in the marinade and set in the refrigerator 1/2 hour or up to 24 hours (cover with foil if longer than 1 hour).
Preheat oven to 350 F.
Turn chicken pieces right-side-up in the sauce. Pour 1/2 cup chicken stock in and around the chicken to blend with the marinade. (The goal is to have roughly 1 inch of liquid in the bottom of the dish to ensure the chicken doesn't dry out. Depending on the size of your dish, you may need up to 1 cup stock.)
Now sprinkle over the black pepper and cover tightly with foil. Bake 30 minutes.
Remove from oven and baste pieces with some of the sauce from the bottom of the baking dish. Replace foil and return to oven for another 30 minutes. (Note: If you find your dish drying out, add 1/4 to 1/2 cup warm chicken stock.)
While chicken is baking, place reserved marinade/sauce in a small saucepan over high heat. Bring to a boil, then reduce to medium-low. Simmer 10 minutes. (This will burn off the strong acidity of the vinegar (expect a pungent scent during this process), leaving you with a thicker, richer-tasting sauce.)
Taste-test sauce for a tangy, sweet-sourness balance, adjust to your liking by adding more lime juice if too sweet for your taste, or more sugar if too sour. Add more cayenne for more spice.
After chicken has baked for 1 hour, remove foil and return to oven to brown (10 more minutes, or to your liking).
In the Marinade Sauce, use 1 tsp. cayenne for spicy / 1/2 tsp. for milder chicken.
- Serve with Thai jasmine rice and the tangy Thai sauce on the side.
- For more formal occasions, transfer chicken pieces to a serving platter and pour the tangy sauce over.