Cooking… 煮緊…
Cooking… 煮緊…
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Shopping:6 supermarket·1 Chinese supermarket·1 Thai supermarket
Prep 15 min·Cook 40 min·Rest 4 h
Blitz the lemongrass, garlic, coriander stalks, white pepper and turmeric to a paste, then mix in the fish sauce, soy, oyster sauce, sugar and oil.
2 stalks Lemongrass, sliced6 cloves Garlic3 tbsp Coriander stalks, chopped1 tsp White pepper½ tsp Ground turmeric2 tbsp Fish sauce1 tbsp Light soy sauce1 tbsp Oyster sauce1 tbsp Palm sugar (or brown sugar)1 tbsp Cooking oil
Slash the chicken twice on the meaty side down to the bone. Rub the marinade all over and under the skin and chill for at least 4 hours or overnight.
1 kg Bone-in, skin-on chicken thighs (or legs)
Heat the oven to 200°C (180°C fan, gas 6). Lay the chicken skin-side up on a rack over a foil-lined tray.
1 kg Bone-in, skin-on chicken thighs (or legs)
Roast for 35–40 minutes until the skin is deep golden and the meat reaches 75°C at the bone.
1 kg Bone-in, skin-on chicken thighs (or legs)
For extra char, finish under a hot grill for 2–3 minutes, watching closely.
1 kg Bone-in, skin-on chicken thighs (or legs)
Rest for 5 minutes and serve with nam jim jaew and sticky rice.
1 kg Bone-in, skin-on chicken thighs (or legs)120 ml Nam Jim Jaew (Smoky Chilli Dipping Sauce)300 g Steamed sticky rice
Ready? Let's cook it step by step!
Level 2 · Home cook
Basic heat control and timing. Typical weeknight cooking.
Cook over indirect heat (lid on) for 25–30 minutes, then over direct heat for 3–5 minutes skin-side down to crisp, until 75°C at the bone.
Fridge 3 days; good cold in a lunchbox.
Isaan-style chicken thighs marinated in lemongrass, garlic, coriander and turmeric, roasted until the skin is crisp and burnished. Eat with sticky rice, nam jim jaew and som tam.
Level 2 · Home cook
Basic heat control and timing. Typical weeknight cooking.
Air-fry skin-side down at 190°C for 12 minutes, turn and cook skin-side up for 10–13 minutes more, until 75°C at the bone.
Oven · Thermometer · Blender