Thai Tom Yum Chicken

Preheat the oven to 350 degrees F (180 degrees C).

Pat the Skin-On Chicken Thighs (2 lb) dry with a paper towel.

Prepare the marinade by combining Coconut Milk (1/2 cup), Tom Yum Chili Paste (3 Tbsp), Coconut Oil (2 Tbsp), Fish Sauce (1 Tbsp), 1/2 cup of Lime Juice (4), Brown Sugar (2 Tbsp), Garlic (3 cloves), and Lemongrass (1 stalk). Stir or whisk to combine.

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.

Allow the chicken to marinate in the fridge for at least 1 hour or up to overnight.

Once ready, place the chicken on a baking dish in a single layer. Pour all of the remaining marinade over the chicken.

Bake the chicken for 1 hour or until the chicken is fully cooked and the skin is brown and crispy.

Allow the chicken to rest for about 10 minutes before serving.

Garnish with Fresh Cilantro (as needed) just before serving. Serve the chicken on its own or over steamed rice. Enjoy!