Best 4 Thai Style Chicken Breasts In Foil Recipes
Embark on a culinary journey to Thailand with our enticing Thai-style chicken breasts in foil recipes. This collection presents a symphony of flavors, textures, and aromas that will transport your taste buds to the vibrant streets of Bangkok. From the classic Pad Prik King to the aromatic Massaman Curry, each recipe is a testament to the diversity and richness of Thai cuisine.
Indulge in the fiery delight of Pad Prik King, where tender chicken breasts are enveloped in a vibrant red curry paste, coconut milk, and an orchestra of Thai herbs and spices. The Massaman Curry recipe takes you on a journey of creamy indulgence, as tender chicken simmers in a fragrant blend of Massaman curry paste, coconut milk, potatoes, and peanuts.
For a taste of coastal Thailand, try the aromatic Tom Yum Gai, a zesty soup brimming with the flavors of lemongrass, galangal, kaffir lime leaves, and a hint of chili. If you prefer a drier dish, the Pad See Ew recipe delivers wide rice noodles stir-fried with chicken, vegetables, and a sweet soy sauce, offering a delightful balance of flavors.
Craving something tangy and refreshing? The Larb Gai recipe presents a tantalizing minced chicken salad bursting with the vibrant flavors of lime juice, fish sauce, and roasted rice powder. Alternatively, explore the sweet and savory dimensions of Pad Thai, where stir-fried rice noodles, chicken, and vegetables come together in a harmonious symphony of tamarind, fish sauce, and palm sugar.
These Thai-style chicken breasts in foil recipes are not only bursting with flavor, but also incredibly easy to prepare. Simply marinate the chicken, wrap it in foil, and let your oven do the work. Whether you're a seasoned home cook or just starting your culinary journey, these recipes offer a delightful and accessible way to experience the wonders of Thai cuisine.
THAI-STYLE CHICKEN SATAY
Thai-style chicken satay marinated in a soy and peanut-flavored sauce and cooked to your liking. Some might like to spice it up a bit by adding more hot sauce.
Provided by Bryan Herbert
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 2h25m
Yield 6
Number Of Ingredients 9
Steps:
- Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove chicken from marinade; discard marinade and thread chicken onto skewers.
- Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.
Nutrition Facts : Calories 313.1 calories, Carbohydrate 10.5 g, Cholesterol 103.9 mg, Fat 11.1 g, Fiber 1.7 g, Protein 42.8 g, SaturatedFat 2.7 g, Sodium 1365.1 mg, Sugar 4.1 g
EASY THAI CHICKEN
So sticky, so tender, so moist and just packed with so much flavor. And it's an easy peasy weeknight meal, made in 30 min or less!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with peanuts and cilantro, if desired.
CHICKEN BREASTS IN FOIL WITH ROSEMARY AND OLIVE OIL
Steps:
- Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use 1 tablespoon of the olive oil to smear a patch in the center of the foil, large enough to hold the chicken side by side. Make a bed of the spinach in the center, then top with the chicken breasts, salt and pepper to taste the rosemary sprigs and leaves, and another tablespoon of oil. Sprinkle the lemon zest and juice over the chicken.
- Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2-inch folds, one after the other, each sealing the other. Seal the package very tightly, but leave plenty of room around the chicken. (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package.)
- Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil, then pour out all but a film. Put the package in the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam. Cook for 5 minutes longer from that point.
- Remove the package from the heat, again taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit down the length of the top with a knife. Use a knife and fork to open up the package, then spoon the chicken, spinach, and juices onto a plate and serve.
THAI CHICKEN BREASTS
This recipe actually calls for Breasts, but I used thighs and they were moist and lucious! Goes well with steamed Basamati Rice.
Provided by MarieRynr
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- combine the gingerrot, garlic and red pepper flakes in a cup and set aside.
- Mix flour with salt and pepper to taste and dredge chicken pieces in this.
- Heat the olive oil in a large skillet.
- Saute the chicken until browned on both sides and cooked through.
- Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
- Add the ginger-garlic mixture to the skillet and saute until lightly browned.
- Add the soy sauce, brown sugar, vinegar and fish sauce (if using).
- Bring the mixture to a boil.
- Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
- Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
- Trim and shred the sugar snap peas diagonally.
- Just prior to serving sprinkle the top of the chicken with the shredded snap peas.
Tips:
- Choose boneless, skinless chicken breasts: This will make the cooking process faster and easier.
- Use a sharp knife to slice the chicken breasts into thin strips: This will help them cook evenly.
- Marinate the chicken breasts for at least 30 minutes: This will help them absorb the flavors of the marinade.
- Use a variety of vegetables in your foil packets: This will add flavor and color to the dish.
- Fold the foil packets tightly: This will help to keep the juices in and prevent the chicken from drying out.
- Cook the foil packets over medium-high heat: This will help to cook the chicken quickly and evenly.
Conclusion:
Thai-style chicken breasts in foil is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is marinated in a flavorful blend of spices and herbs, then cooked in foil packets with vegetables. The result is a tender, juicy chicken dish that is packed with flavor. Serve it with rice or noodles for a complete meal.
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