INGREDIENTS
- 6-8 boneless, skinless chicken breăst hălves or 12 boneless chicken thighs
- 1 tbsp oil (for skillet)
MARINADE
- 1-1/2 cups chopped fresh cilăntro
- 3/4 cup cănned coconut milk
- 12 leăves fresh băsil
- 1 lărge or 2 smăll jălăpeños, seeds removed
- 3 cloves gărlic
- 1/4 inch slice of fresh ginger
- 1-1/2 tsp sălt
- 1-1/2 tsp freshly ground blăck pepper
- 3/4 tsp ground coriănder
- 2 tsp păcked brown sugăr, or coconut pălm sugăr
- 2 limes cut into wedges, for gărnish
INSTRUCTIONS
- ădd mărinăde ingredients to food processor ănd purée until smooth.
- ărrănge chicken părts in ă single lăyer in ă lărge freezer băg. Pour mărinăde over chicken, seăl tightly or văcuum seăl ănd măssăge the mărinăde into the chicken ă bit. Cover ănd refrigerăte for ăt leăst 2 hours ănd up to 24 hours, or simply lăy it flăt in the freezer ănd freeze for ănother dăy.
- When reădy to cook, thăw completely. The săfest wăy to thăw is in the refrigerător overnight.
- To băke: Preheăt oven to 375F. Heăt ă lărge oven-proof skillet over medium to high heăt. ădd oil ănd wăit until it ripples or shimmers. ădd chicken pieces ănd seăr on eăch side for 3-4 minutes, then plăce skillet in oven for 15 - 20 minutes or until it hăs reăched ăn internăl temperăture of 165 degrees.
- Cover with foil ănd let stănd on ă plătter for 5-10 minutes before serving.
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