Easy Thai Baked Chicken
Description
This dish is full of flavors of Thailand, which all marry together to make a slightly spicy chicken but is absolutely delicious. It just may be the best chicken dish ever. Serve it with your favorite rice, veggies and maybe a side salad.
Ingredients
6-8 boneless, skinless chicken breast halves or 12 boneless chicken thighs
1 T. oil
Marinade:
1 1/2 c. chopped fresh cilantro, plus more for garnish (optional)
3/4 c. canned coconut milk
12 fresh basil leaves
1 large or 2 small jalapeños, seeds removed
3 cloves garlic
1/4 inch slice of fresh ginger
1 1/2 t. salt
1- /2 t. freshly ground black pepper
3/4 t. ground coriander
2 t. packed brown sugar or coconut palm sugar
2 limes, cut into wedges, for garnish
Directions
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Add all marinade ingredients to a food processor; purée until smooth.
In a large freezer bag, arrange chicken parts in a single layer; pour marinade over chicken; seal tightly; massage marinade into the chicken. Refrigerate for at least 2 hours or up to 24 hours. (It could also be laid flat in the freezer and frozen for another day. When ready to cook, thaw completely. The safest way to thaw it is in the refrigerator overnight.)
To bake:
Preheat oven to 375 degrees.
Heat a large oven-proof skillet over medium-high heat; add oil, waiting until it ripples or shimmers. Add chicken; sear on both sides for 3-4 minutes; place skillet in oven for 15-20 minutes or until it has reached an internal temperature of 165 degrees.
Cover with aluminum foil; let stand on a plate for 5-10 minutes before serving.
Serve, garnished with chopped cilantro and lime wedges.
6-8 servings.
*To grill:
Cook chicken on medium-hot well oiled grill. Turn when chicken has grill marks, about 5-6 minutes; cook until internal temperature is 165 degrees at the thickest part, about 7-8 minutes.