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Prep time
4 hours 30 minutes
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Cook time
1 hour
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Serves
4 to 6
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
Test Kitchen Notes
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
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Ingredients
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8
bone-in chicken thighs
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4 tablespoons
soy sauce (dark, if available)
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2 tablespoons
fish sauce
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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.)
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3
garlic cloves, peeled and smashed
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1 handful
fresh cilantro
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3 tablespoons
sweet chili sauce
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1 tablespoon
Sriracha, or to taste
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2 tablespoons
brown sugar
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2 tablespoons
honey
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2 tablespoons
turmeric
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2 teaspoons
white pepper
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1 teaspoon
ground coriander
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2 teaspoons
salt, or to taste
Directions
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Trim chicken of excess fat.
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Put all other ingredients in a food processor and process until smooth. Season to taste for salt and sriracha.
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Marinate for 4 hours or overnight.
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Prepare grill so chicken can be cooked over indirect heat. This is important—otherwise, the chicken can burn.
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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.
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Serve with rice and vegetables.
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