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Thai Inspired Chicken
Kick up your protein flavour and add it to rice and veggies and noodles.
Prep Time: 24:00
Cook Time: 00:30
4 - 5 pieces chicken thighs
3 - 4 tbsp soy sauce
3 - 5 tbsp sriracha (adjust slightly to taste)
1 tbsp maple syrup (adjust slightly for taste)
2 tbsp olive oil
2 clove garlic, finely chopped (or equivalent for garlic paste)
1Poke holes or tiny slits in your chicken thighs so it absorbs the flavor of the marinade and place into a ziplock bag.
2In a bowl, add all marinade ingredients together and 1 tbsp olive oil and stir till everything is mixed well. Taste, to adjust if needed.
3Pour the marinade over the chicken in the bag, seal and gently massage and with your hands (outside the ziplock bag) and coat the marinade evenly on all the chicken. Refrigerate for 1 day.
4If you don’t have a ziplock bag, add the chicken to the marinade bowl and coat evenly with your hands. Cover the mix and refrigerate for 1 day.
5To bake, preheat oven to 400 F. Meanwhile, layer your tray with aluminum foil and spread 1 tbsp olive oil.
6Place your chicken with the remaining marinade and bake for about 10-12 minutes.
7Check with a knife or fork if your chicken is cooking well, then flip the chicken and bake for another 8-10 minutes or till the chicken is not pink and soft (not too dry).
8To cook in pan, coat heated pan in 1 tbsp of olive oil. Add chicken and cook on both sides till not pink but still juicy. If the chicken starts to char a little bit on the outside, that tastes good too, but don't let it burn.
9Take out and eat with suggestions as given below.
You could use this marinade for tofu. I enjoy using the baked chicken for my Vietnamese Chicken Salad rolls. Try it with rice and basil with veggies and chicken as on my Instagram.
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