Thai Baked Chicken Recipe

Chicken thighs: Bone-in, skin-on for maximum flavor and crispy skin.

Soy sauce: Adds a salty, umami flavor to the marinade.

Fish sauce: Provides a distinct, savory depth typical of Thai cuisine.

Brown sugar: Balances the saltiness with a touch of sweetness.

Garlic: Minced to infuse the marinade with aromatic flavor.

Lime juice: Freshly squeezed to add a zesty brightness.

Chili flakes: Adds a spicy kick to the dish.

To ensure the chicken thighs are evenly coated with the marinade, use a ziplock bag instead of a baking dish for the marinating process. Place the chicken and marinade in the bag, seal it, and massage the bag gently to distribute the marinade evenly. Let it sit for at least 30 minutes, or even better, overnight in the refrigerator for maximum flavor absorption. When ready to bake, transfer the chicken to the baking dish, making sure to pour any remaining marinade over the top.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: They cook faster and are easier to eat, though they may be slightly less flavorful.

• bone-in, skin-on chicken thighs - Substitute with chicken drumsticks: They have a similar cooking time and flavor profile.

• soy sauce - Substitute with tamari: It provides a similar umami flavor and is gluten-free.

• soy sauce - Substitute with coconut aminos: It is a soy-free alternative with a slightly sweeter taste.

• fish sauce - Substitute with soy sauce: It offers a similar salty and umami flavor, though it lacks the distinct fishy note.

• fish sauce - Substitute with Worcestershire sauce: It has a complex flavor that can mimic the depth of fish sauce.

• brown sugar - Substitute with honey: It adds sweetness and a bit of moisture to the dish.

• brown sugar - Substitute with maple syrup: It provides a similar sweetness with a unique flavor.

• minced garlic - Substitute with garlic powder: It offers a similar garlic flavor, though it is less pungent.

• minced garlic - Substitute with shallots: They add a mild garlic-onion flavor.

• freshly squeezed lime juice - Substitute with lemon juice: It provides a similar acidity and brightness.

• freshly squeezed lime juice - Substitute with rice vinegar: It offers a mild acidity that complements the dish.

• chili flakes - Substitute with cayenne pepper: It adds a similar heat level, though it is more finely ground.

• chili flakes - Substitute with sriracha: It provides heat along with a bit of sweetness and garlic flavor.

• Allow the Thai baked chicken to cool completely before storing. This ensures that condensation doesn't form, which can make the chicken soggy.
• Transfer the cooled chicken thighs to an airtight container. If you have multiple pieces, consider layering them with parchment paper to prevent sticking.
• Store the container in the refrigerator. The chicken will stay fresh for up to 3-4 days.
• For longer storage, you can freeze the Thai baked chicken. Place the cooled chicken thighs in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date so you can keep track of how long it has been stored. The chicken can be frozen for up to 2-3 months.
• When ready to reheat, thaw the chicken in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the Thai baked chicken in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also reheat it in the microwave, but the oven method helps retain the crispy skin.
• If you notice any off smells or changes in texture, it's best to discard the chicken to ensure food safety.

• Oven Method: Preheat your oven to 350°F (175°C). Place the leftover chicken in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 20 minutes or until the chicken is warmed through. For extra crispy skin, remove the foil for the last 5 minutes of reheating.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the chicken thighs skin-side down in the skillet. Cover and cook for about 10 minutes, flipping halfway through, until the chicken is heated through and the skin is crispy.

• Microwave Method: Place the chicken on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. Be cautious not to overcook, as this can make the chicken dry.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken thighs in the air fryer basket in a single layer. Heat for about 5-7 minutes, or until the chicken is warmed through and the skin is crispy.

• Steaming Method: Place the chicken in a steamer basket over boiling water. Cover and steam for about 10 minutes, or until the chicken is heated through. This method helps retain moisture and keeps the chicken tender.

• Oven: To bake the chicken at the required temperature of 375°F (190°C).

• Mixing bowl: To combine the soy sauce, fish sauce, brown sugar, minced garlic, lime juice, and chili flakes.

• Baking dish: To place the chicken thighs and pour the marinade over them.

• Measuring spoons: To measure the soy sauce, fish sauce, brown sugar, and lime juice accurately.

• Garlic press: To mince the garlic cloves efficiently.

• Tongs: To handle the chicken thighs and ensure they are well coated with the marinade.

• Basting brush: Optional, to brush the marinade over the chicken thighs for even coating.

• Meat thermometer: To check if the chicken is cooked through, ensuring it reaches an internal temperature of 165°F (74°C).

• Serving platter: To serve the baked chicken hot with steamed rice or your favorite side dish.

Marinate in advance: Mix the soy sauce, fish sauce, brown sugar, minced garlic, lime juice, and chili flakes the night before and let the chicken thighs marinate overnight.

Use a baking sheet: Instead of a baking dish, use a baking sheet lined with parchment paper for easier cleanup and faster cooking.

Preheat the oven: Make sure to preheat your oven to 375°F (190°C) while you prepare the ingredients to save time.

Double the recipe: Cook extra chicken thighs and store them for quick meals throughout the week.