In association with Thermapen
Today I’m bringing you my recipe for Baked and Barbecued Thai Chicken Thighs which I have been working on this last week. I love Thai Green Curry so decided to develop a marinade based on this dish. I hear we are due a heat wave this shortly, so with that in mind I think barbecued food and salads are going to be a must!
When cooking chicken on the barbecue you really don’t want to leave anything to chance which is why I always bake my chicken thighs in the oven first and also use my SuperFast Thermapen 4 Digital Thermometer to check the temperature. Chicken on the bone is extra succulent but also requires a longer cooking time, if you just popped it on the barbecue you’d end up with a well cooked skin but the meat would still be raw around the bone as the heat is so intense. The last thing you want to spoil your summer fun is salmonella poisoning which is why you should also avoid washing chicken as you are more likely to splash the bacteria around your kitchen.
So back to my Baked and Barbecued Thai Chicken Thighs which are flavoured with, amongst other things, coriander, limes, lemon grass, desiccated coconut, green chillies and palm sugar. If you’re like me you’ll want an assortment of flavours on your plate when you have a BBQ and I think you will love these thighs if you like Thai Green Curry. If you have any leftover (I always over cater just to have leftovers) then just chop up the chicken add a few halved grapes and toss into some mayonnaise and mango chutney!
Baked & Barbecued Thai Chicken Thighs
- 1.5 kg Chicken thighs about 10 – 12 pieces
- For marinade:
- 50 mls olive oil
- 50 g bunch coriander roughly chopped
- 2 stalks lemon grass roughly sliced
- 1 frozen garlic & ginger block or 4 cloves garlic & thumb sized piece of root ginger
- 4 limes juiced and zest of 2
- 1 tsp salt flakes
- 4 tiny green chillies stems removed (I use frozen)
- 3 tbsp desiccated coconut
- ½ medium red onion roughly chopped
- 1 block palm sugar 14g
- Add all the marinade ingredients to a blender (I used my herb mini blender) and blend to a smooth paste.
- Prepare the chicken thighs by trimming off the excess skin and make 3 deep slashes into the skin and flesh.
- Place the thighs into a shallow dish and pour over the marinade.
- Rub marinade into the slashes and then turn the thighs to ensure an even coating.
- Cover with food wrap and place in fridge to marinate over night (up to 24 hrs), turning the thighs the following morning if you can.
- When ready preheat the oven to 200°C and at the same time get your BBQ lit (I find men like to do this bit)!
- Place the thighs (skin side up) in a deep sided baking tin large enough to allow some room around them, cover in foil and bake for 30 minutes or until the thighs reach a reading of 74°C (165°F) on a Thermapen thermometer.
- Finish off by cooking on the BBQ until the skin is crispy and golden all over.
If you haven’t heard of the SuperFast Thermapen 4 Digital Thermometer before then do read my other recipes/reviews along with some from fellow bloggers:
Rocky Road Fudge – Fab Food 4 All
Coffee Truffles – Fab Food 4 All
Pesto Stuffed Roast Lamb – Recipes from a Pantry
Leftover Turkey & Ham Pies with Filo Pastry – Fuss Free Flavours
Quick & Easy 5 Spice BBQ Sauce – Elizabeth’s Kitchen Diary
I’m adding this post to the Eating Al Fresco challenge.
NB: This is a commissioned post for Thermapen, all opinions are my own.