Super Easy Thai Sweet Chili Sauce Roasted Chicken

So this chicken was supposed to be a Tandoori-inspired Jerk Chicken (or is that Jerk-inspired Tandoori Chicken???) for this month's Cookalong, but I got laid up with a case of the periods, and this week's chicken was going to go South if I didn't do something quick with it tonight.

And since The Man and I were both feeling that Southeast Asian sweet-salty-tangy-spicy thing, I made this super easy Thai Sweet Chili Sauce Roasted Chicken with it.

You'll want to marinate for about an hour or two. And if it works with your schedule, I find that marinating it and letting sit on the counter for the next hour before roasting results in a good level of seasoning without making the meat feel and taste brined, while bringing the chicken up to room temp, which is optimal for cooking while retaining juices.

Thai Sweet Chili Sauce Roasted Chicken
Serves 4 as part of a meal with a starch and a veg accompaniment
Time: 2 hours, mostly inactive marinating time and roasting time

- 3.5 pounds bone-in, skin-on chicken drums and thighs, scored twice on each side about an inch apart to allow the marinade to penetrate in a short time
- 1/3 cup Thai sweet chili sauce (I used Mae Ploy brand.)
- 1/4 cup chopped cilantro
- 2.5 Tablespoons fish sauce
- 2 Tablespoons honey
- 2 Tablespoons sriracha or sambal
- 1 Tablespoon minced or grated ginger (you can use a teaspoon of dried ginger if you don't have fresh)
- 1 Tablespoon minced or grated garlic
- 2 Tablespoons minced shallot (1/4 cup of chopped green onion or 3 Tablespoons of minced onion will work in a pinch)
- 2 Tablespoons lime or lemon juice

1) Combine all ingredients in a large mixing bowl and massage gently and thoroughly to ensure even seasoning.

2) Let marinate for at least an hour, up to three hours, before roasting. If you're going to roast in an hour, best to leave the chicken out on the counter and allow it to come up to room temp before roasting. Halfway through the marinade time, redistribute the chicken to ensure even seasoning.

3) 15 minutes before roasting, preheat the oven to 425.

4) Set the chicken on a rack over a roasting pan (or on a broiler pan with slats), keeping the extra marinade to glaze the chicken in the last 15 minutes of roasting.

5) Roast the chicken on the center oven rack for 45 minutes, then spoon the leftover marinade in even portions over the chicken pieces and continue to roast for another 15 minutes to give it a chance to caramelize.

Extra marinade spooned over the chicken before
roasting another 15 minutes.

That's it!

I served it tonight with steamed jasmine rice and a quick and easy cole slaw made with green cabbage, some rau ram from the garden, thinly sliced white onion, and a dressing of some leftover takeout nuoc cham, lemon juice, a little sugar, and some olive oil.

Enjoy. :)




Popular Posts