Juicy chicken thighs coated in Thai spices, bliss. An easy-to-cook meal that you’ll wonder why you haven’t made it before. This oven-roasted Thai chicken recipe is tastier if you let the marinade work its magic overnight.

We love the flavours of Thai food, and this dish captures the essence of Thai for us. Fish sauce, coriander and lemongrass. Traditionally coriander root is used, you can buy it online here, we used everyday supermarket coriander. We’ll try it with coriander root next time to see if it is any different.

We served this alongside some dipping sauce and parathas to make chicken wraps.

If this looks like too much effort, then try our Thai Pumpkin Soup for an easy Thai fix.

Ingredients

Here are the ingredients you will need.

Lemongrass
Onion
Garlic
Brown Sugar
Fish Sauce
Soy Sauce
Black Pepper
Coriander

See the recipe card for quantities.

Instructions

Preheat the oven to 175C / Gas 3

Add ingredients to a blender.

Blend until a paste forms.

Place chicken thighs into a large bowl or a tub.

Add the paste to the bowl, or tub and mix throughout ensuring that all the chicken thighs are coated.

Cover the bowl, or place lid onto the tub.

Place into fridge overnight if possible.

Take out the bowl, or tub from the fridge.

Place chicken things onto a baking tray which also has a rack on it (I used a grill tray).

Ensure that the paste has fully coated the chicken, adding any paste that remains in the bowl, or tub, onto the chicken thighs.

Place the rack into the oven for 40 – 45 mins.

Then turn the oven up to 220C / Gas 5 for 10 mins.

Remove chicken thighs from the oven and serve.

Delicious with Thai dipping sauce and some fresh coriander.