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Author Notes: I adapted this recipe from cooking classes I took at a Thai restaurant. It's takeout at home! I omitted the red food coloring, so don't be alarmed when the chicken isn't as bright red as you see in restaurants. —Leith Devine
Food52 Review: The spice mix is really nice. I used the oven and then the broiler, which worked fine, but the grill would have been nicer. At first, I thought the turmeric measurement may have been off but it came out nicely, with a strong color. The skin was nice and crispy when freshly cooked! Next time, I'll add a bit more sugar to encourage caramelization. —Rebecca Vitale
Serves 4 to 6
- 8 bone-in chicken thighs
- 4 tablespoons soy sauce (dark, if available)
- 2 tablespoons fish sauce
- 2 tablespoons lemongrass paste (I use Gourmet Garden; If paste is unavailable, trim the ends from 2 lemongrass stalks and crush the white part of the roots into paste with a knife or mortar.)
- 3 garlic cloves, peeled and smashed
- 1 handful fresh cilantro
- 3 tablespoons sweet chili sauce
- 1 tablespoon Sriracha, or to taste
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 2 tablespoons turmeric
- 2 teaspoons white pepper
- 1 teaspoon ground coriander
- 2 teaspoons salt, or to taste
- Trim chicken of excess fat.
- Put all other ingredients in a food processor and process until smooth. Season to taste for salt and sriracha.
- Marinate for 4 hours or overnight.
- Prepare grill so chicken can be cooked over indirect heat. This is important—otherwise, the chicken can burn.
- Remove chicken from the marinade and wipe off excess. Grill over indirect heat for approximately 1 hour or until juices run clear and internal temperature reaches 165° F.
- Serve with rice and vegetables.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Spring Chicken