Thai Tomato Basil Baked Chicken is  a simple baked supper with  garden fresh tomatoes and fresh basil  in a sweet and spicy Thai  sauce.

Thai Tomato Basil Baked Chicken

By Sue Lau | Palatable Pastime

Thai Tomato Basil Baked Chicken is my recipe of the day with the blogging group  Baking Bloggers. We meet monthly to  post on  various  baking  topics.

Our topic for  July is baking with fresh  tomatoes and fresh basil.

I  chose  to bake some chicken thighs up with a Thai sticky  sauce and include tomatoes and basil. The flavor  is very fresh and summery.

One Pan Simple

It is very easy to brown up the chicken and place in the pan with the rest of the ingredients and bake it off. Served with rice with some of the sauce spooned over makes a meal.

Using a Probe for Easy  Baking Accuracy

I use my grilling  probe for accuracy in baking  the chicken. Very  easy to  insert into the chicken thigh, set the temp, and have the wire run outside the oven  door. (The device itself  doesn’t  go in the  oven,  just the probe and wire).

Once it  is in there, you can leave the  room  and your phone will sound an alert when the chicken  is done. How cool is that? You  can go play  online, read a book, spend time with guests without  having to hover over the stove.

I use  it  for  grilling  and smoking  too. That way I can stay  in the air conditioned house without hovering  over  a grill. Perfect for all occasions,  right?

You can click the link  to see what I  use- it just  shows you the Amazon page. But of course you  can still bake half  an hour  until  the juices run clear as well. The probe  just makes my cooking experience easier. And since I  use  it, I will show it  to you.

#BakingBloggers

Tomatoes and Fresh Basil

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  Thai Tomato Basil Baked Chicken

  

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  Thai Tomato Basil Baked Chicken

  

  Thai Tomato Basil Baked Chicken

  Sue Lau

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  Print Recipe Pin Recipe

  Prep Time 15 minutes mins

  Cook Time 30 minutes mins

  Course Main Dish

  Cuisine Asian, Thai

  Servings 4

  Equipment

  • Oblong baking pan

  Ingredients

    

  1x2x3x

  Chicken:

  • 3 pounds bone-in skin-on chicken thighs
  • 2 tablespoons oil
  • 1 large onion (cut into slivers)
  • 1 pint about 14 ounces Campari tomatoes, halved (extra-large cherry tomatoes)
  • 2 tablespoons thinly sliced fresh basil (add to dish after baking)
  • steamed rice

  Thai Cooking Sauce:

  • 1/4 cup fresh lime juice
  • 1/4 cup fish sauce
  • 1/4 cup brown sugar
  • 1/4 cup Thai sweet chilli sauce (Mae Ploy)
  • 1 tablespoon soy sauce
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon grated ginger root
  • 4 fresh Thai hot red peppers

  Instructions

   

  • Preheat oven to 400F.
  • Heat oil in a skillet and brown chicken thighs, skin side down.
  • Place chicken thighs skin side up in an oblong baking dish. Insert the probe thermometer into the thickest part of the thigh near the bone. Set probe alarm to go off at 165F.
  • Add onion to pan and cook until it softens and browns slightly. Remove onion from oil with a slotted spoon or spider and drain.
  • Add onion to the baking dish along with the tomatoes, scattering in and around chicken thighs.
  • Cut slits into the peppers but otherwise leave them whole and add to the pan.
  • Whisk together the cooking sauce and pour over the chicken.
  • Bake chicken (uncovered) until it probes to 165F (about 30 minutes). The wire should be able to come out of the oven door with it closed.
  • Sprinkle the chicken with sliced basil after it comes out of the oven.
  • Be careful of the hot peppers (don't let kids get those)(adults might enjoy them).
  • Serve chicken with rice and as much of the sauce as you like.

  Notes

  From the kitchen of palatablepastime.com

  Keyword baked chicken

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