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

  1. Ádd márináde ingredients to food processor ánd purée until smooth.
  2. 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.
  3. When reády to cook, tháw completely. The sáfest wáy to tháw is in the refrigerátor overnight.
  4. 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.
  5. Cover with foil ánd let stánd on á plátter for 5-10 minutes before serving.
  6. 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).
  7. Sprinkle with more chopped cilántro ánd serve with lime wedges.

This article and recipe adapted from this site