thai baked chicken

Thai Baked Chicken Drumsticks &ndash; juicy, tasty, moist chicken marinated with amazing Thai flavors and baked to golden perfection. So good!

Thai Baked Chicken Drumsticks

lbs (0.5kg) chicken drumsticks

cilantro

garlic,

cilantro leaves,

Thai sweet chili sauce,

fish sauce

coconut milk

honey or Thai palm sugar

black pepper

cayenne pepper

turmeric powder

Preheat oven to 375F.

Rinse the chicken and pat dry with paper...

Rinse the chicken and pat dry with paper towels. Combine all the ingredients in Marinade, whisk to mix well to form a nice milky pale yellow mixture.

Add the cilantro and garlic to the chicken,...

Add the cilantro and garlic to the chicken, rub onto the chicken drumsticks with your hand. Add the Marinade to the chicken, mix to coat well and marinate for 30 minutes or best for two hours.

Arrange the chicken on a cookie sheet lined...

Arrange the chicken on a cookie sheet lined with parchment paper, bake for 40 minutes or until the chicken is cooked through. Garnish with chopped cilantro and serve immediately with Thai sweet chili sauce.

This Spicy Thai Roast Chicken is perfectly juicy and tender with charry skin, and infused with fragrant Thai aromatics and seasonings. Perfect for easy family dinners or your holiday table.

Spicy Thai Roast Chicken

Lemongrass

Coriander coriander

Asian Red Shallots – peeled and roughly chopped

2-10 Bird’s Eye Red Chilies (or any other small hot red chilies),

TBLS Light Soy Sauce

TBLS Fish Sauce

TSP Sweet Dark Soy Sauce

¼ TSP ground White Pepper

½ TSP freshly cracked Black Pepper

TSP Turmeric Powder

¼ TSP Kosher Salt

Water,

To Serve: Chopped coriander (cilantro), Nam Jim Jaew, cucumber slices, and warm steamed rice

TSP Glutinous Rice (sticky rice) – toasted and pound or ground into a fine powder

TBLS Tamarind Paste/Concentrate

TBLS Lime Juice

Sugar,

TBLS Thai Chili Powder,

Asian Red Shallot – peeled and finely sliced

TBLS chopped Coriander

Make the marinade

Add the lemongrass, coriander roots, garlic, and shallots to a mortar and pestle and pound into a fine paste. Next, add the chilies and pound until the paste is smooth. Stir in the light soy sauce, fish sauce, sweet dark soy sauce, ground white pepper, freshly cracked black pepper, turmeric powder, kosher salt, and coconut sugar until combined well. (Note: Alternatively, you can bend all the marinade ingredients into a smooth paste using a blender. You will need to uncover and scrape the sides of the blender jug.)

Spatchcock the chicken

Place the chicken breast side down with the legs facing you on a chopping board. Using kitchen scissors, cut through both sides of the backbone and remove it. (Freeze it in a sealed freezer-friendly bag to make chicken stock another time, or discard it.) Use some paper towels to wipe out and slimy or bloody bits on the inside. Then turn the chicken over and press down on the breastbone to flatten the chicken. (You may hear a crack).

Marinate the chicken

Place the chicken in a large mixing bowl and pour the marinade all over the chicken. Using your hands (wear disposable gloves if needed), rub the chicken all over with the marinade. Loosen the skin over the breasts and rub the marinade under the skin on the flesh. Turn the chicken around and do the same on the bottom side. Then place the chicken breast side down in the bowl and cover with cling wrap. Allow to marinate for 3 hours in the fridge, or overnight for best flavor. (Remove the chicken from the fridge 30-40 minutes before you’re ready to roast to take the chill off.)

Roast the chicken

Preheat oven to 190°C/374°F. Line a baking tray with aluminum foil and place a baking rack on top. Place the chicken skin side up on the rack and tuck the wing tips underneath. Spoon some of the marinade evenly on top. Pour 2 cups of water into the baking tray (this will prevent any dripping marinade from becoming too smoky and burning). Place the chicken into the oven and roast for 25 minutes. Meanwhile, transfer the remaining marinade into a small saucepan or pot. Simmer over medium heat for 2-3 minutes or until slightly thickened. Remove the chicken from the oven and baste with thickened marinade. Place the chicken back in the oven and roast for 15-20 minutes more, until the chicken has cooked through. (The chicken is cooked through when a digital thermometer inserted in the inner thigh area near the breast but not touching the bone registers 73°C/165°F. If you don’t have a digital kitchen thermometer, you can check if the chicken is done by cutting into the area between the leg and breast – the juices should run clear. If the juices are pink, place the chicken back in the oven for a few more minutes to finish cooking.) Transfer the tray to a cooling rack and allow the chicken to rest for 10-15 minutes.

To Serve

Place the whole chicken on a large serving plate or platter and carve at the table. Or cut into piece and arrange on the platter. Garnish with coriander and serve with the Nam Jim Jaew, cucumber slices, and warm steamed rice.

For the Spicy Thai Roast Chicken:

Make the Nam Jim Jaew

While the chicken is roasting (or resting after cooking), prepare the spicy dipping sauce. Toast the glutinous rice in a dry skillet until golden brown and it smells like popcorn. Transfer to a mortar and pestle and pound into a fine powder (or use a spice grinder to grind). Then transfer to a small bowl and add the tamarind paste, fish sauce, lime juice, coconut sugar, and Thai chili powder. Mix with a spoon to combine, then stir in the garlic, shallot, and coriander. Taste and adjust sugar and lime juice if needed. Then set aside until ready to serve.

For the Nam Jim Jaew (Spicy Dipping Sauce):

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Thai Baked Chicken Drumsticks

Spicy Thai Roast Chicken

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