Thai Tomato Basil Baked Chicken
Equipment
- Oblong baking pan
Ingredients
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
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