This extremely easy and tasty dish will please anyone who likes succulent chicken thighs with crispy skin.
The marinade gives the chicken wonderful flavor and color. Roasting the chicken with a small part of the marinade on high temperature, gets the skin extra crispy, while cooking the remaining marinade creates a tasty sauce.
I’m sure you’ll love this way of preparing chicken thighs, once you’ll try it.
* I recommend serving the dish with white rice or rice noodles, and steamed vegetables.
* Leftovers are great in a sandwich.
* This recipe can also be used for chicken drumsticks or chicken wings.
Prep time: 15 minutes
Marinating time: 2 hours minimum, or up to overnight
Roasting time: 45 minutes
1.5 lbs (700 grams) chicken thighs, bone-in skin-on, preferably air chilled
For the marinade:
1 cup fruity white wine
1/3 cup soy sauce
2 Tbs rice wine vinegar
1 tsp red curry paste
1 tsp green curry paste
1/3 cup sweet chili sauce
4-5 slices fresh ginger
½ tsp salt
½ tsp Five Spice powder
½ tsp hot sauce, or to taste
For the sauce:
2 tsp cornstarch
1 Tbs water
For serving: sliced scallions
1. Mix the marinade ingredients in a bowl. Add the thighs, turn to coat all over and cover with plastic wrap. Place in the fridge for 2 hours minimum (and up to overnight), turning occasionally. When ready to roast, take out of the fridge and bring to room temperature.
2. Preheat the oven to 425F (220C). Line a roasting pan with baking paper. Place the thighs in the pan, skin side up. Pour 1/3 of the marinade all around. Roast for 45 minutes, until the chicken is cooked through and the skin is dark brown and crispy.
3. Meanwhile, prepare the sauce: bring the leftover marinade to the boil and cook for 4-5 minutes on medium high heat. Remove the ginger slices (keep for serving). Mix the cornstarch with the water and add to the pot. Cook for 1-2 minutes, whisking constantly, until the sauce thickens.
Bring to room temperature and serve with the chicken. Garnish with the sliced scallions and ginger.