Thai Chicken Thighs SERVES : 4 | PREPARATION TIME 10 MINUTES | MARINATING TIME 20 MINUTES | COOKING TIME 45 MINUTES 

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Thai Chicken Thighs

ABOUT THE RECIPE 

My Thai Grilled Chicken (Gai Yang) is easy and authentic. I like making this with chicken thighs because it is such a juicy cut! 

METHOD 

Marinating the Chicken 
In a mini food processor, process the coriander, fish sauce and pepper to a coarse puree. Coat the chicken with the marinade. 
 
Let stand at room temperature for 20 minutes. 
 
Preheat the oven gas mark 7 or 180. 
 
Griddle 
Rub the chicken with oil and rub the griddle with an oiled paper towel. Griddle the chicken over a moderately high heat, turning, until charred, approximately 12 minutes. Transfer the chicken to a baking sheet and roast for 30 minutes, until cooked. 
 
Preparing the Dipping sauce 
In a bowl, combine the dissolved tamarind with the fish sauce, lime, garlic, chilli, sugar and water. 
 
Just before serving, stir the coriander into the dipping sauce and serve with the chicken. 

INGREDIENTS 

1/4 cup chopped coriander 
2 tbsp fish sauce 
1 1/2 tsp freshly ground pepper 
8 chicken thighs 

DIPPING SAUCE 

1/2 tsp tamarind concentrate dissolved in 1 tsp water 
1/4 cup fish sauce 
2 tbsp fresh lime juice 
1 small garlic clove, minced 
1 small birds eye chilli, diced 
2 tsp sugar 
1 tbsp water 
1/2 tbsp vegetable oil 
1/2 cup chopped coriander 
Thai Chicken Thighs

ABOUT THE RECIPE 

My Thai Grilled Chicken (Gai Yang) is easy and authentic. I like making this with chicken thighs because it is such a juicy cut! 

METHOD 

 
Marinating the Chicken 
In a mini food processor, process the coriander, fish sauce and pepper to a coarse puree. Coat the chicken with the marinade. 
 
Let stand at room temperature for 20 minutes. 
 
Preheat the oven gas mark 7 or 180. 
 
Griddle 
Rub the chicken with oil and rub the griddle with an oiled paper towel. Griddle the chicken over a moderately high heat, turning, until charred, approximately 12 minutes. Transfer the chicken to a baking sheet and roast for 30 minutes, until cooked. 
 
Preparing the Dipping sauce 
In a bowl, combine the dissolved tamarind with the fish sauce, lime, garlic, chilli, sugar and water. 
 
Just before serving, stir the coriander into the dipping sauce and serve with the chicken. 

INGREDIENTS 

1/4 cup chopped coriander 
2 tbsp fish sauce 
1 1/2 tsp freshly ground pepper 
8 chicken thighs 

SAUCE 

1/2 tsp tamarind concentrate dissolved in 1 tsp water 
1/4 cup fish sauce 
2 tbsp fresh lime juice 
1 small garlic clove, minced 
1 small birds eye chilli, diced 
2 tsp sugar 
1 tbsp water 
1/2 tbsp vegetable oil 
1/2 cup chopped coriander 

Subscribe to my YouTube channel for more exciting recipes! 

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