Thai Lime Roast Chicken Recipe

Cooking Directions

• STEP 1.In a bowl, combine lime juice, garlic, ginger, lemongrass, Thai chili peppers, fish sauce, and brown sugar to make the marinade.
• STEP 2.Place the chicken in a ziplock bag and pour the marinade over it. Seal the bag and refrigerate for at least 2 hours, or overnight for best results.
• STEP 3.Preheat the oven to 375°F (190°C). Remove the chicken from the marinade and place it on a baking dish. Discard the remaining marinade.
• STEP 4.Roast the chicken in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (74°C). Baste the chicken with the pan juices every 20 minutes for a moist and flavorful result.
• STEP 5.Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving. Serve hot with steamed rice and garnish with fresh cilantro and lime wedges.

Cooking Tips

• For extra flavor, you can add a tablespoon of soy sauce or coconut milk to the marinade.
• To achieve a crispy skin, you can broil the chicken for the last 5 minutes of cooking.
• Make sure to let the chicken rest before carving to allow the juices to redistribute and keep the meat moist.

Storage and Serving

• Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the chicken in a preheated oven at 350°F (175°C) for about 15 minutes, or until heated through.
• Serve the Thai Lime Roast Chicken with steamed rice and a side of stir-fried vegetables for a complete and satisfying meal.