This has to be one of the tastiest Chicken Tray bakes I have made. The marinade is a heady mixture of delicious Thai flavours and works so well with the chicken thighs. As always you can adjust the chilli to your taste and if you can’t get hold of both lemongrass and kaffir lime leaves then don’t worry, just work with what you can find. ⠀
⠀⠀⠀⠀⠀⠀⠀⠀ Serves 4 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ INGREDIENTS
⠀⠀⠀⠀⠀⠀⠀⠀⠀ 8-10 Chicken thighs Coriander to serve ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Marinade 2 garlic cloves crushed 3 spring onions finely chopped 1 tablespoon grated ginger 2 tablespoons fish sauce @thaitasteuk 2 tablespoons soy sauce 1 tablespoon sesame oil 2 tablespoons maple syrup 1 red chilli 1 blade of lemongrass (outer tough leaves removed and finely chopped) 3 kaffir lime leaves finely chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ METHOD ⠀
⠀⠀⠀⠀⠀⠀⠀⠀ Mix the marinade ingredients together in a large bowl. Coat the chicken in the marinade and leave for 20 minutes. Transfer the chicken skin side up into a roasting pan (along with all the marinade) season with salt and garlic and roast for 30-45 minutes at 200 degrees. ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Serve with jasmine rice or rice noodles and some sugar snap peas.