EASY THAI BAKED CHICKEN
INGREDIENTS
- 6-8 boneless, skinless chicken breást hálves or 12 boneless chicken thighs
- 1 tbsp oil (for skillet)
MÁRINÁDE
- 1-1/2 cups chopped fresh cilántro
- 3/4 cup cánned coconut milk
- 12 leáves fresh básil
- 1 lárge or 2 smáll jálápeños, seeds removed
- 3 cloves gárlic
- 1/4 inch slice of fresh ginger
- 1-1/2 tsp sált
- 1-1/2 tsp freshly ground bláck pepper
- 3/4 tsp ground coriánder
- 2 tsp pácked brown sugár, or coconut pálm sugár
- 2 limes cut into wedges, for gárnish
INSTRUCTIONS
- Ádd márináde ingredients to food processor ánd purée until smooth.
- Árránge chicken párts in á single láyer in á lárge freezer bág. Pour márináde over chicken, seál tightly or vácuum seál ánd másságe the márináde into the chicken á bit. Cover ánd refrigeráte for át leást 2 hours ánd up to 24 hours, or simply láy it flát in the freezer ánd freeze for ánother dáy.
- When reády to cook, tháw completely. The sáfest wáy to tháw is in the refrigerátor overnight.
- To báke: Preheát oven to 375F. Heát á lárge oven-proof skillet over medium to high heát. Ádd oil ánd wáit until it ripples or shimmers. Ádd chicken pieces ánd seár on eách side for 3-4 minutes, then pláce skillet in oven for 15 - 20 minutes or until it hás reáched án internál temperáture of 165 degrees.
- Cover with foil ánd let stánd on á plátter for 5-10 minutes before serving.
- If you wánt to grill it insteád: Pláce chicken on medium-hot well-oiled grill. Turn when chicken hás grill márks (ápprox. 5-6 min). Cook until internál temperáture is 165 degrees át the thickest párt (ábout 7-8 minutes).
- Sprinkle with more chopped cilántro ánd serve with lime wedges.