Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Pat the
Skin-On Chicken Thighs (905 g)
dry with a paper towel.
Step 3
Prepare the marinade by combining
Coconut Milk (120 mL)
,
Tom Yum Chili Paste (70 g)
,
Coconut Oil (30 mL)
,
Fish Sauce (15 mL)
, 1/2 cup of
Lime Juice (4)
,
Brown Sugar (25 g)
,
Garlic (3 cloves)
, and
Lemongrass (1 stalk)
. Stir or whisk to combine.
Step 4
Place the chicken in a large (gallon-sized) Ziploc bag, then pour all of the marinade over the chicken. Seal the Ziploc bag, then gently massage the chicken to thoroughly coat it in the marinade.
Step 5
Allow the chicken to marinate in the fridge for at least 1 hour or up to overnight.
Step 6
Once ready, place the chicken on a baking dish in a single layer. Pour all of the remaining marinade over the chicken.
Step 7
Bake the chicken for 1 hour or until the chicken is fully cooked and the skin is brown and crispy.
Step 8
Allow the chicken to rest for about 10 minutes before serving.
Step 9
Garnish with
Fresh Cilantro (as needed)
just before serving. Serve the chicken on its own or over steamed rice. Enjoy!
