Baked and Barbecued Thai Chicken Thighs - Fab Food 4 All
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Baked & Barbecued Thai Chicken Thighs

Baked and then then barbecued Thai marinated chicken thighs, the perfect addition to any BBQ! Flavoured with lime, lemon grass, coriander, coconut, ginger and more this dish is sure to please!
Course Main
Cuisine Thai
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 10 - 12 pieces
Author Camilla

Ingredients

  • 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

Instructions

  1. Add all the marinade ingredients to a blender (I used my herb mini blender) and blend to a smooth paste.
  2. Prepare the chicken thighs by trimming off the excess skin and make 3 deep slashes into the skin and flesh.
  3. Place the thighs into a shallow dish and pour over the marinade.
  4. Rub marinade into the slashes and then turn the thighs to ensure an even coating.
  5. 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.
  6. 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)!
  7. 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.
  8. Finish off by cooking on the BBQ until the skin is crispy and golden all over.