Sticky Thai Thighs (Chicken)

  • Created By
    Ken Alger
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Serves 4
Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
A word from the cook
'Borrowed' from John Reid who has made this recipe for us many times especially during our Windsurfing vacations in Cape Hatteras N.C. - Thanks John.

1 Tbsp Peanut Oil
2 Red Thai Chiles (2 could be hot / 1 not hot enough)
1 Tbsp Ginger (finely chopped / grated)
3 Tbsp Lime Juice
3 Tbsp Fish Sauce
1/3 Cup Brown Sugar
8 Chicken Thighs (halved)
1/2 Cup Coriander (Cilantro) leaves
1 Lime (cut into wedges for garnish)

  1. Heat a frying pan over medium high heat. Add the peanut oil, chiles and ginger and sauté for 1 minute.
  2. Add the lime juice, fish sauce and brown sugar – continuing to cook for another minute.
  3. Add the chicken thighs and cook for 8 minutes on one side.
  4. Increase the heat to high, turn the chicken and cook for an additional 5 minutes – chicken will be browned, sticky and cooked through.
  5. For presentation:  transfer chicken to a large platter ‘decorate’ with fresh coriander with lime wedges on the side and serve with Jasmine rice and steamed vegetables.

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