Best 5 Thai Chicken Thigh Bake Recipes
Tantalize your taste buds with the explosion of flavors in this Thai Chicken Thigh Bake, a culinary journey that captures the essence of authentic Thai cuisine. Succulent chicken thighs, marinated in a symphony of aromatic herbs and spices, are roasted to perfection, delivering a delectable combination of crispy skin and juicy, tender meat. Accompanying the chicken is a medley of vibrant vegetables, roasted to caramelized perfection, adding a delightful sweetness and crunch. The dish is completed with a vibrant and flavorful sauce, a harmonious blend of sweet, sour, and spicy notes that will leave you craving for more. Get ready to embark on a taste adventure as we delve into the depths of Thai flavors with this tantalizing chicken dish.
In addition to the main recipe, this article offers two delectable variations to cater to diverse preferences. For those who prefer a vegetarian option, the Tofu and Vegetable Bake provides a plant-based alternative that is equally bursting with flavor. Tender tofu, marinated in a flavorful blend of herbs and spices, is roasted alongside a colorful array of vegetables, resulting in a hearty and satisfying dish. And for those who crave a bit of heat, the Spicy Thai Chicken Thigh Bake amps up the spice level, delivering a fiery kick that will set your taste buds ablaze. Succulent chicken thighs are coated in a fiery marinade, infused with aromatic spices and a generous amount of chili peppers, ensuring an unforgettable culinary experience.
THAI CHICKEN THIGHS
Cilantro, Thai basil, fish sauce, lime juice and brown sugar = best marinade ever. Grilled or cooked on a grill pan on the stovetop!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 12
Steps:
- CILANTRO MIXTURE: In a medium bowl, combine cilantro, basil, green onions, fish sauce, 2 tablespoons canola oil, lime juice, lime zest, brown sugar, ginger, salt and pepper. In a gallon size Ziploc bag or large bowl, combine chicken and CILANTRO MIXTURE; marinate for at least 2 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium high heat. Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Serve immediately.
THAI CHICKEN THIGH BAKE
Super moist and super easy Thai-inspired sweet and spicy chicken. The secret is the foil wrapper!
Provided by Jacqueline
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 10
Number Of Ingredients 10
Steps:
- Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container. Mix well. Stir in cornstarch. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of foil large enough to envelop the chicken.
- Spread chicken evenly over the bottom layer of foil. Top with the marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
- Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. Unwrap and sprinkle with cilantro.
Nutrition Facts : Calories 222.9 calories, Carbohydrate 14.4 g, Cholesterol 58.2 mg, Fat 10.1 g, Fiber 0.7 g, Protein 18.5 g, SaturatedFat 2.6 g, Sodium 911.3 mg, Sugar 9.9 g
THAI CHICKEN THIGHS
These chicken thighs marinate overnight in a Thai basil, cilantro-lime, and fish sauce blend before they're grilled.
Provided by Cooking44
Categories World Cuisine Recipes Asian Thai
Time 8h30m
Yield 6
Number Of Ingredients 13
Steps:
- Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon pepper in a medium-sized bowl.
- Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Drain chicken thighs and discard marinade. Season with salt and pepper to taste.
- Add chicken to the preheated grill and cook until no longer pink in the centers, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). Serve immediately.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 4.1 g, Cholesterol 93.4 mg, Fat 17.8 g, Fiber 0.5 g, Protein 26.3 g, SaturatedFat 3.5 g, Sodium 1085.4 mg, Sugar 2.9 g
THAI ROASTED CHICKEN THIGHS
These Thai roasted chicken thighs use a Thai-inspired sauce of lime, brown sugar, Sriracha, soy sauce, fish sauce, ginger, and garlic. These marinated chicken thighs are then roasted on a bed of roasted with carrots, onions and fragrant Thai basil leaves to bring everything together.
Provided by Sarah
Categories Chicken and Poultry
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. In a medium bowl, mix together the Sriracha, brown sugar, soy sauce, fish sauce, garlic, ginger, lime juice, and lime zest.
- Heat 2 tablespoons oil in a roasting pan set over your stove burners at medium heat. Sear the chicken skin-side down for 5 minutes. Flip the chicken and sear for another 3 minutes. Add the carrots and onions to the pan. Toss in the sauce mixture, deglazing the pan as you mix everything together.
- Position all the chicken pieces skin side up amongst the vegetables, and drizzle with a little more oil. Place in the oven to roast for 35-40 minutes, stirring in the Thai basil halfway through baking. Serve with jasmine rice!
Nutrition Facts : Calories 318 kcal, Carbohydrate 11 g, Protein 20 g, Fat 21 g, SaturatedFat 7 g, Cholesterol 111 mg, Sodium 1038 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving
THAI CHICKEN THIGHS
These very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Place chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken. , Cover and cook on low until chicken is tender, 5-6 hours. Sprinkle with green onions and sesame seeds. Serve with rice if desired.
Nutrition Facts : Calories 261 calories, Fat 15g fat (4g saturated fat), Cholesterol 87mg cholesterol, Sodium 350mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
Tips:
- Use a good quality chicken thigh. This will ensure that the chicken is juicy and flavorful. You can also use boneless, skinless chicken thighs if you prefer.
- Marinate the chicken for at least 30 minutes. This will help the chicken to absorb the flavors of the marinade.
- Cook the chicken at a high temperature. This will help to create a crispy skin and juicy interior.
- Use a variety of vegetables. This will add color, flavor, and nutrients to the dish. You can use any vegetables that you like, but some good options include broccoli, carrots, bell peppers, and onions.
- Serve the chicken with a dipping sauce. This will add extra flavor and richness to the dish. You can use any dipping sauce that you like, but some good options include sweet and sour sauce, hoisin sauce, or peanut sauce.
Conclusion:
Thai Chicken Thigh Bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, the vegetables are tender and crisp, and the sauce is tangy and sweet. This dish is sure to please everyone at the table.
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