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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Fragrant and deliciously spicy. Prep time does not include marinating time, so allow time for that. Ingredients:
2 tablespoons fish sauce |
2 tablespoons soy sauce |
2 tablespoons plain nonfat yogurt |
1 lime, juice and zest of |
4 cloves garlic, minced |
4 tablespoons minced fresh basil |
4 fresh thai red chili peppers, minced or 2 teaspoons red pepper flakes, to taste |
1 1/2 teaspoons ground ginger |
3 lbs skinless chicken thighs |
hot steamed rice |
Directions:
1. Mix all ingredients together in a small bowl to make marinade.
2. Place chicken in a large ziplock bag or shallow dish and pour marinade over, coating chicken pieces evenly.
3. Remove air from ziplock bag and close tightly.
4. Marinate, refrigerated, for several hours.
5. Preheat oven to 375 degrees F.
6. Place chicken pieces in a shallow non-stick roasting pan, skin side up.
7. Bake in preheated oven for 50 minutes or until chicken is done and juices run clear.
8. Serve with steamed rice, if desired.
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