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This flavourful barbecued chicken is a must-try! Marinated in a spicy blend of Lemongrass & Ginger Spice Paste or Thai Chilli Paste and roasted to crispy perfection, it’s the perfect balance of heat and tang. Served with fresh coriander, spring onions, and pickled red onions for that added zing.
Ingredients
INGREDIENTS
Serves 2-3
- 500g skin-on, bone-in chicken thighs
- 3 tbsp Woolf's Kitchen Lemongrass & Ginger Spice Paste or Thai Chilli Paste plus extra to serve
- Sea salt flakes
To serve
- Coriander and/or spring onion
- Pickled red onions (1 onion thinly sliced, covered with a little vinegar, 1 tsp sugar and a pinch of salt)
Instructions
METHOD
- Score the skin of each chicken thigh a couple of times
- Place the chicken in a dish and add the Lemongrass & Ginger Spice Paste or Thai Chilli Paste. Coat well.
- Cover with cling film, refrigerate and leave to marinate for at least 1 hour if possible, or overnight if time allows.
- Remove from the fridge 20 mins before you start cooking.
- Pre-heat the oven to 200C/fan 180C/ gas 6.
- Remove any excess marinade from the skin using a paper towl and sprinkle the skin of each thigh with sea salt.
- Place the thighs in a tray skin-side up, drizzle with a little oil and roast for 30-40 minutes until cooked through.
- To finish off on the BBQ, heat your BBQ. Brush a little more Firecracker Paste or Nam Prik Pow! over each thigh and BBQ on each side until charred.
- Scatter over the coriander and/or spring onions and some pickled red onions, and serve with an extra dollop or two of Lemongrass & Ginger Spice Paste or Thai Chilli Paste on the side to dip in.