Roasted Chicken with Thai Chili-Lime Glaze
Roasted Chicken with Thai Chili-Lime Glaze
“Bring your chicken to life with only 4 simple ingredients: sweet and slightly spicy Mae Ploy sauce, salty fish sauce, acidic lime and fresh cilantro make this dish so well-rounded. Marinate your chicken the morning of or night before and pop into the oven for a quick, flavorful dish.” - Rebekah Lagua, Senior Chef de Cuisine
Ingredients
- 2 pounds Chicken thighs, bone-in, skin-on
- 1 cup Mae Ploy Thai Sweet Chili Sauce
- 1/4 cup Lime Juice
- 1/4 bunch Cilantro, finely chopped
- 1/4 cup Fish sauce
Instructions
- Preheat oven to 425°F.
- Place chicken thighs in a large Ziploc bag.
- In a medium bowl, whisk together Thai sweet chili, fish sauce, lime juice and cilantro. Pour marinade into bag with chicken, seal bag, and toss to coat well. Let chicken marinate for at least 30 minutes or up to 4 hours.
- Line a rimmed baking sheet with foil. Remove chicken from bag, allowing marinade to drip off, and set pan skin-side up, making sure to leave space between thighs. Discard marinade. Bake for 35 minutes or until chicken reaches an internal temperature of 160°F. Chef Tip: If chicken skin is not brown and crisp by the time the thighs are cooked through, set broiler to high and broil until browned and crisp, about 1 minute, being careful not to burn the skin.
- Transfer chicken to a plate and let rest for 5 minutes. Garnish with lime slices and cilantro and enjoy.
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