Three Friends Thai Roast Chicken Recipe by Kasey Coffey
Cooking Instructions 45 min (plus 2-24 hours marinating) 1 In a mortar and pestle, pound the cilantro roots, garlic, and white peppercorns into a rough paste. 2 Add fish sauce, oyster sauce, sugar to the paste and mix until combined. 3 In a large bowl, add chicken thighs and marinade and mix together until the thighs are covered in the marinade. Let the chicken marinate at least 2 hours and up to 24 hours before roasting. 4 Pre-heat oven to 350F and place chicken thighs on a foil-lined baking sheet with a wire rack. 5 If you’re not basting with oil, skip this step and roast chicken for 25 min. If you are basting, remove from oven after 25 minutes and baste lightly with oil. Bake for another 5 min for a crispy skin. 6 When chicken is finished, remove from oven and let it rest for 10 min. Serve with jasmine rice and top with fried garlic, cilantro, and nam jim. Enjoy! 1 In a mortar and pestle, pound the cilantro roots, garlic, and white peppercorns into a rough paste. 1 In a mortar and pestle, pound the cilantro roots, garlic, and white peppercorns into a rough paste. 2 Add fish sauce, oyster sauce, sugar to the paste and mix until combined. 2 Add fish sauce, oyster sauce, sugar to the paste and mix until combined. 3 In a large bowl, add chicken thighs and marinade and mix together until the thighs are covered in the marinade. Let the chicken marinate at least 2 hours and up to 24 hours before roasting. 3 In a large bowl, add chicken thighs and marinade and mix together until the thighs are covered in the marinade. Let the chicken marinate at least 2 hours and up to 24 hours before roasting. 4 Pre-heat oven to 350F and place chicken thighs on a foil-lined baking sheet with a wire rack. 4 Pre-heat oven to 350F and place chicken thighs on a foil-lined baking sheet with a wire rack. 5 If you’re not basting with oil, skip this step and roast chicken for 25 min. If you are basting, remove from oven after 25 minutes and baste lightly with oil. Bake for another 5 min for a crispy skin. 5 If you’re not basting with oil, skip this step and roast chicken for 25 min. If you are basting, remove from oven after 25 minutes and baste lightly with oil. Bake for another 5 min for a crispy skin. 6 When chicken is finished, remove from oven and let it rest for 10 min. Serve with jasmine rice and top with fried garlic, cilantro, and nam jim. Enjoy! 6 When chicken is finished, remove from oven and let it rest for 10 min. Serve with jasmine rice and top with fried garlic, cilantro, and nam jim. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Knock off birria tacos Palak Dal (spinach-lentil soup) Strawberry Peanut Butter Smoothie Green smoothie for acne very healthy Classic Stromboli 🇮🇹 Knock off birria tacos Palak Dal (spinach-lentil soup) Strawberry Peanut Butter Smoothie Green smoothie for acne very healthy Classic Stromboli 🇮🇹 Aloo Dum Banarasi 📌 Dal Tadka Pineapple Relish/Fruit Salad Bowl 😋 Ajwain Poori❤️Carom Seeds Poori Wheat flour mathri Upvaas Thalipeeth-Farali Thalipeeth 😋 Knock off birria tacos Palak Dal (spinach-lentil soup) Cauliflower Cream Soup🥣 Creamy Mango Pudding(Langra mango) Aloo Dum Banarasi 📌 Dal Tadka Pineapple Relish/Fruit Salad Bowl 😋 Ajwain Poori❤️Carom Seeds Poori Wheat flour mathri Upvaas Thalipeeth-Farali Thalipeeth 😋 Knock off birria tacos Palak Dal (spinach-lentil soup) Cauliflower Cream Soup🥣 Creamy Mango Pudding(Langra mango)