This recipe takes the distinct flavors of tom yum soup and turns it into a delicious and flavorful marinade for roasted chicken. Tom yum is usually spicy, sweet, savory and sour with a bit of a salty finish from the soy sauce. We’ve adjusted the heat a bit to a medium level for a touch of heat, but not too much. If you prefer it less spicy, add less chiles and sambal. Tip: Use minced lemongrass paste found in our Market of Choice Produce Department for easier preparation.
Serves: 4
Difficulty: moderate
Prep time: 4 hr to overnight
Cook time: 30-35 min
Ingredients
1 lg shallot (or two small), peeled
¼ c minced lemongrass or paste
¼ c garlic, minced
2 T ginger, minced
1 or 2 red chiles (as desired), seeded and minced
2 T sambal chile garlic paste
1/3 c lime juice
1 T vegetable oil
3 T fish sauce
2 T gluten-free soy sauce
½ c cilantro, roughly chopped
1 T brown sugar, heaping
3 T coconut milk
½ t ea salt and pepper
1½ lb bone-in, skin-on chicken legs/thighs
Steps
Place all marinade ingredients in food processor. Blend until well combined. Pour over chicken in a bag or container with tight-fitting lid and chill at least 4 hours and up to overnight. When ready to bake, heat oven to 350º. Pour chicken and marinade onto a parchment-lined rimmed baking sheet. Roast chicken 30-35 min, basting with pan juices every 10 min, adding a few tablespoons of water if the pan becomes too dry. When chicken is golden brown and 165º internal temp is reached, remove from oven. Serve with plenty of rice or roasted sweet potato and some Thai chile oil.
