Gai Ob Takrai (Lemongrass Roast Chicken Thighs)
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Ingredients
- 8 chicken thighs, bone-in skin-on
- 3 lemongrass stalks, finely chopped
- 5 garlic cloves
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp palm sugar
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 509 kcal
- Protein
- 44.3 g
- Carbohydrate
- 8.3 g
- of which sugars
- 3.7 g
- Fat
- 32.6 g
- of which saturates
- 9.1 g
- Fibre
- 0.8 g
- Salt
- 2.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Crush the garlic and mix with the lemongrass, fish sauce, soy sauce and palm sugar to make a marinade.
- 3
Rub the marinade over the chicken thighs and leave for at least 15 minutes.
- 4
Roast the chicken on a tray for 30 to 35 minutes until the skin is golden and the chicken is cooked through with no pink remaining.
- 5
Scatter with fresh coriander and serve with jasmine rice.
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