chicken thai-style

Meet my messa’ finger-lickin’, eye-rollin’, lip-smackin’, knee-slappin’ good chicken that is so addictive, rehab may be in order. So simple to prepare – trim the chicken pieces – wings, thighs, drumettes or sticks, gather the flavours, make the marinade, toss it together, sit back and take the credit.

And FYI, it’s all about the citrus, whether lime or lemon – there’s just something about it that brings most things to life – go suck on a wedge (and I mean that in the nicest way!) and see what happens – told ‘ya – you’re awake now, no?

click here to jump down to the chicken thai-style recipe

1. Gather the ingredients.

2. Mix ’em together.

3. Grate the ginger and add it to the marinade.

4. Pour the marinade all over the chicken wings, thighs or drumsticks – you can use any cut. Marinate until later or carry on.

5. Arrange the pieces of chicken in a single layer in a baking pan – include a little marinade.

6. Sprinkle with a little brown sugar – the secret ingredient.

7. Look at the magic that brown sugar brings.

8. Meanwhile, put the remaining marinade in a pot.

9. And bring to a hard boil for 5 minutes or so – the longer it boils the more concentrated it becomes. If you go too far, just add a little water.

10. Put the dipping sauce in smaller bowls for serving.

11. Put the chicken in a shallow bowl and serve sprinkled with chopped cilantro, sliced scallions and wedges of lime for spritzing. And it’s the spritz of citrus that turns these into “finger-lickin’, eye-rollin’, lip-smackin’, knee-slappin'” good chicken!

yield serves 3-4

Preheat oven to 400-425°.

1. Trim excess fat and/or skin from the following:

a dozen pieces of chicken

2. In a bowl combine the following:

4-5 garlic cloves, minced
2 tbsps. fresh ginger, grated
2-3 tbsps. fish sauce
2-3 tbsps. honey
1/3 cup soy sauce
1/4 cup water or stock
juice of 1 lime
1 tsp. red pepper flakes
splash of water to thin slightly

3. Before proceeding get in the habit of tasting what you’re putting together – add more of what you like – heat, zing, sweet, sour – it’s your chicken! When you’re happy, pour over the chicken pieces. Cover and refrigerate or proceed with the recipe. Lay the pieces in a single layer in a baking pan, baste with the marinade, sprinkle the brown sugar over top and place in a preheated oven. Baste occasionally while you turn the pieces to brown on all sides.

4. In the meantime, prep the following: