Zutaten für Thai Style Grilled Baked Chicken
- Chicken
- Limes
- Lemongrass
- Fresh Ginger
- Garlic Cloves
- Palm Sugar
- 1/2 cup coconut milk
- 2 tablespoons Thai fish sauce
- Light Soy Sauce
- Shallots
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Zubereitung von Thai Style Grilled Baked Chicken
- Trim the roots from 4 stalks of lemongrass, roughly chop the stalks.
- In a blender, combine the chopped lemongrass with the remaining marinade ingredients: 1/2 cup coconut milk, 2 tablespoons Thai fish sauce, 2 tablespoons brown sugar, 1 tablespoon lime juice, 1 teaspoon grated ginger, 1 clove garlic (minced), and 1/2 teaspoon red pepper flakes (optional).
- Blend until completely smooth.
- Add 1.5 lbs of boneless, skinless chicken thighs (or breasts) to a large bowl. Pour the marinade over the chicken, ensuring all pieces are coated.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to fully develop.
- Preheat your grill to medium-high heat or preheat your oven to 400°F (200°C).
- If grilling, oil the grill grates to prevent sticking. If baking, arrange the chicken pieces on a wire rack placed over a baking sheet.
- Grill or bake for 20-30 minutes, or until the chicken is cooked through and golden brown, turning halfway through and basting with the remaining marinade.
- Remove from grill or oven. Let rest for 5 minutes before serving with fresh lime wedges for squeezing over the chicken.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
13g
Fat
73g
Carbs
4g
