Thai Chicken

From the Pour Res truant in Petoskey - use as meat for Bibimbap

Ingredients:

  • 5 lbs Boneless Chicken Thighs - skin on
  • 25 g Chopped cilantro
  • 25 g Ginger, peeled and sliced
  • 25 g Garlic, whole clove
  • 25 g Lemongrass sliced
  • 40 g Scallion, thin sliced
  • 1/4 cup Soy sauce
  • 1/4 cup Fish sauce (3 crabs brand is best)
  • 1/4 cup Canola oil
  • 1/4 cup Coconut palm sugar, tightly packed
  • 1 Tbs Crushed red pepper

Directions:

  • To prepare marinade, add ginger, garlic, and lemongrass to food processor and pulse until minced. Add soy, fish sauce, canola oil, and palm sugar and process to combine. Add cilantro, scallion and crushed red pepper flakes and pulse briefly to combine.
  • Pour marinade over raw chicken and leave to marinate overnight or at least 3 hours.
  • Preheat oven to 400 degrees
  • Pour chicken and marinade into a rimmed sheet pan. Arrange chicken thighs so that they are skin side up and tightly aligned. The chicken will shrink during cooking so its okay if they are squished together tightly.
  • Roast for 1 hour. Rotating the pan half way through. The bottoms of the chicken will stew in their juices while the tops and skins will brown. The chicken will be well over 160 degrees after the full hour of roasting, don't fret, they will be tender and juicy.

Recipe from the Pour restaurant.