THAI ROAST CHICKEN

THAI ROAST CHICKEN

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Thai Roast Chicken is my experiment as I wanted to have something different. It turned out to be a hit and is a family favourite now. It is moist, juicy and super tasty. This recipe may not be an authentic one but the spices I have used in this dish are the ingredients that are used in Thai cuisine, that’s why I named it Thai Roast Chicken. Hope you all try it and like it.

Recipe for Thai roast Chicken

image of THAI-ROAST-CHICKENIngredients:

  • 4 Chicken legs including thighs
  • 1 tbsp – Ginger-garlic paste
  • 2 nos – Green chillies
  • 4 to 5 nos – Fresh red chillies or soaked whole dry red chillies
  • 1 tsp – Chopped lemongrass
  • 4 tbsp – Chopped coriander stalks
  • ½ cup – Chopped green coriander
  • ½ tsp – Grated Galangal (optional)
  • 1/4th tsp – Lemon rind
  • 1 to 2 tbsp – Lemon juice
  • 1 tbsp – Honey
  • Salt to taste
  • 1 tsp – Oil (to add in the marinate)
  • 1 tsp – Oil (to grease the baking tray)

Method:

  1. Grind all the masalas coarsely. Make deep gashes all over the chicken legs and thighs and marinate with the above masala overnight alongwith lemon juice, honey, oil and salt to taste.
  2. On the following day, arrange the chicken in an oven tray that has been pre-greased or lined with foil.
  3. Bake in a preheated oven at 180 degrees for half an hour or till done, when the chicken is halfway done, turn it to the other side for even-roasting, when the chicken is done, take it out and reduce the gravy further in the oven till it becomes thick and sticky.
  4. The other option is to pan roast it, for that, add a little oil in a pan and arrange the chicken without the marinate, roast on high flame on both the sides for 5 minutes each and then pour in the extra marinate and cover and cook on medium to low heat till the chicken is done and the masalas have coated the chicken well. Continue turning the chicken at intervals.
  5. Serve as it is with lemon wedges or make it a main course as I did, served with some steamed veggies, mashed potatoes and garlic bread.
THAI ROAST CHICKEN
 
Author:
Recipe type: Appetizers, Non-veg
Cuisine: Indian
Ingredients
  • 4 Chicken legs including thighs
  • 1 tbsp – Ginger-garlic paste
  • 2 nos – Green chillies
  • 4 to 5 nos – Fresh red chillies or soaked whole dry red chillies
  • 1 tsp – Chopped lemongrass
  • 4 tbsp – Chopped coriander stalks
  • ½ cup – Chopped green coriander
  • ½ tsp – Grated Galangal (optional)
  • ¼th tsp – Lemon rind
  • 1 to 2 tbsp – Lemon juice
  • 1 tbsp – Honey
  • Salt to taste
  • 1 tsp – Oil (to add in the marinate)
  • 1 tsp – Oil (to grease the baking tray)
Instructions
  1. Grind all the masalas coarsely. Make deep gashes all over the chicken legs and thighs and marinate with the above masala overnight alongwith lemon juice, honey, oil and salt to taste.
  2. On the following day, arrange the chicken in an oven tray that has been pre-greased or lined with foil.
  3. Bake in a preheated oven at 180 degrees for half an hour or till done, when the chicken is halfway done, turn it to the other side for even-roasting, when the chicken is done, take it out and reduce the gravy further in the oven till it becomes thick and sticky.
  4. The other option is to pan roast it, for that, add a little oil in a pan and arrange the chicken without the marinate, roast on high flame on both the sides for 5 minutes each and then pour in the extra marinate and cover and cook on medium to low heat till the chicken is done and the masalas have coated the chicken well. Continue turning the chicken at intervals.
  5. Serve as it is with lemon wedges or make it a main course as I did, served with some steamed veggies, mashed potatoes and garlic bread.
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