Try this Thai Chang Mai BBQ Chicken recipe, or contribute your own.
Suggest a better descriptionSource: Milk Street TV
In a blender, combine the cilantro, fish sauce, soy sauce, sugar, lemon grass, if using, garlic, coriander and both peppercorns. Blend until smooth, about 1 minute. Reserve 1/4 cup of the marinade for the glaze.
Place the chicken in a large zip-close plastic bag. Pour in the remaining marinade and seal. Set in a bowl and refrigerate for 2 hours.
Heat the oven to 400ºF with the rack in the middle position. Line a rimmed baking sheet with foil and spread the salt over it. Mist a wire rack with cooking spray, then set over the salt.
Arrange the chicken on the rack over the salt. Bake for 30 minutes. Brush the chicken with the reserved marinade and continue to bake until the thighs register 175ºF and the breasts register 160ºF, another 10 to 15 minutes.
Transfer the chicken to a carving board and let rest for 20 minutes. Serve with lime wedges or dipping sauce, if desired.
Don’t marinate the chicken longer than two hours. The salt in the marinade can toughen the meat and overwhelm its flavor.
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Serving Size: 1 (349g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 191 | ||
Calories from Fat: 52 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 34.7mg | 11 % | |
Sodium 8696.8mg | 300 % | |
Potassium 1441.7mg | 38 % | |
Total Carbohydrate 23.8g | 7 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 19.4g | ||
Protein 15.3g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 191
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