Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Thai Tom Yum Chicken
Recipe

10 INGREDIENTS • 9 STEPS • 2HRS 10MINS

Thai Tom Yum Chicken

5.0
1 rating
Editor's Choice
Editor's Choice
Thai Tom Yum Chicken is a unique spin on the ever-popular Thai soup. Experience the fresh and vibrant Tom Yum flavors in this easy recipe that takes just minutes to prepare but delivers maximum flavor.
Add to plan
logo
Thai Tom Yum Chicken
Save
author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
Thai Tom Yum Chicken is a unique spin on the ever-popular Thai soup. Experience the fresh and vibrant Tom Yum flavors in this easy recipe that takes just minutes to prepare but delivers maximum flavor.
2HRS 10MINS
Total Time
$1.26
Cost Per Serving
Ingredients
Servings
6
US / Metric
Skin-On Chicken Thigh
2 lb
Skin-On Chicken Thighs
or Skin-on Drumsticks
Coconut Milk
1/2 cup
Coconut Milk
Tom Yum Chili Paste
3 Tbsp
Tom Yum Chili Paste
Coconut Oil
2 Tbsp
Coconut Oil
Fish Sauce
1 Tbsp
Lime
4
Limes, juiced
1/2 cup juice needed
Brown Sugar
2 Tbsp
Brown Sugar
Garlic
3 cloves
Garlic, minced
Lemongrass
1 stalk
Lemongrass, minced
white portion only
Fresh Cilantro
as needed
Chopped Fresh Cilantro
for garnish
Nutrition Per Serving
VIEW ALL
Calories
821
Fat
78.4 g
Protein
15.3 g
Carbs
14.5 g
Add to plan
logo
Thai Tom Yum Chicken
Save
author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

Author's Notes

Yields 4-6 servings.

You may grill the chicken instead of roasting it in the oven. Grill it for about 7 minutes per side. The internal temperature of the chicken should reach 165 degrees F (70 degrees C).
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Pat the Skin-On Chicken Thighs (2 lb) dry with a paper towel.
step 2 Pat the Skin-On Chicken Thighs (2 lb) dry with a paper towel.
step 3
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 Limes (4), Brown Sugar (2 Tbsp), Garlic (3 cloves), and Lemongrass (1 stalk). Stir or whisk to combine.
step 3 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 Limes (4), Brown Sugar (2 Tbsp), 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 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 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!
step 9 Garnish with Fresh Cilantro (as needed) just before serving. Serve the chicken on its own or over steamed rice. Enjoy!
Tags
view more tags
Dairy-Free
Asian
Lunch
Chicken
Shellfish-Free
Dinner
Thai
0 Saved
top