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Tangy Thai Chicken’s a sweet and sour-based recipe for bbq but it’s winter now and no way, I’ll stand in the cold, bbq-ing.. The original recipe’s made with chicken wings but since we don’t want messy fingers, boneless skinless chicken thighs were chosen and after some hours of marinating in the fridge, it goes straight into the oven for baking.. 🙂

Recipe adapted from Let’s Get Wokking!

Ingredients:

  • 12 mid-joint wings, abt 1kg (I used 800g skinless chicken thigh fillets, halved)
  • 50ml lime juice
  • 2 tbsp Thai chili sauce with garlic
  • 2 tbsp light soy sauce
  • 1 tsp grated fresh ginger
  • ½ tbsp finely chopped garlic
  • 2 tsp honey

timetable

recipe

    Serves 4-6
    Prep time 20 mins
    Cook time 15-30 mins
    Total time 35-50 mins
35-50mins
total time

Preparation:  for BBQ-ing

  1. Prepare BBQ pit.
  2. Combine all ingredients together in a large bowl or container with lid.
  3. Add chicken to mixture and coat well. Cover and marinate chicken in fridge overnite or for at least 10 mins or till bbq pit’s ready.
  4. Shaking off excess liquid, put chicken on BBQ and bbq chicken on both sides, turning over occasionally, till they’re golden brown and crispy.
  5. Transfer to a serving dish and serve with extra lime juice, if desired.

OR

Preparation:  with Oven

  1. Preheat oven to 200C.
  2. Combine all ingredients together in a large bowl or container with lid.
  3. Add chicken to mixture and coat well. Cover and marinate chicken in fridge overnite.
  4. Shaking off excess liquid, put chicken in a single layer in a aluminium foil lined baking tray and roast chicken  for 20-25 mins till slightly burnt and cooked.
  5. Turn chicken in between roasting.
  6. Serve immediately with extra lime juice, if desire.

We had it together with Honey Soy Chicken and Egg Fried Rice.. 😛

 



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