Thai Chicken Thighs
These are so good, a fantastic versatile marinade, I made enough of it to coat 4 chicken thighs and 5 beef ribs! I let the chicken marinade for several hours in the fridge! Beef ribs will be cooked in a couple of days, they are just chilling in the fridge soaked in the delicious sauce!
A bit of a fusion! I had free range chicken thighs in as I’d planned my meals for a week! When Cookpad challenged us with a Thai theme, typical I thought I’d done a few Asian dishes last week had none planned for this week! So I’ve adapted my recipes to join in with the fun! Lovely soft spicy Stir fried rice! Peppery watercress and chicken !
Thai Chicken Thighs
These are so good, a fantastic versatile marinade, I made enough of it to coat 4 chicken thighs and 5 beef ribs! I let the chicken marinade for several hours in the fridge! Beef ribs will be cooked in a couple of days, they are just chilling in the fridge soaked in the delicious sauce!
A bit of a fusion! I had free range chicken thighs in as I’d planned my meals for a week! When Cookpad challenged us with a Thai theme, typical I thought I’d done a few Asian dishes last week had none planned for this week! So I’ve adapted my recipes to join in with the fun! Lovely soft spicy Stir fried rice! Peppery watercress and chicken !
Open in Cookpad AppSteps
- 1
Prepare all the veggies, roughly chop them. Place in a blender.
- 2
Add the oil, rice wine vinegar & oyster sauce into the blender.
- 3
Next put in the the soy sauce and sugar !
- 4
Bash the garlic add that too!
- 5
Now blitz until a paste!
- 6
Take a pastry brush and carefully cover all the meat! Cook in the oven at 180 degrees, for 45 minutes turning them over half way throughly and coating with any extra juices! I added extra chilli oil 5 minutes from the end! I’ve left the beef ribs in the fridge for another day!
- 7
Make sure the chicken is thoroughly cooked. Serve them with your choice of sides any drizzle some of the juices over the meat and enjoy!
Cooksnaps
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