11/15/2023 0 Comments Chicken thigh marinadeThen I pan-seared the chicken on the light, cooking olive oil.First, I marinated my chicken thighs in Mediterranean spices, lemon, and Extra Virgin Olive Oil.For this recipe, I used the olive oil 3x: Using Olive Oil in this chicken recipe elevates a simple chicken dinner to a new, sophisticated level. That’s why I enjoy coming up with new recipes to make it interesting. If you cook chicken often, you know it has the possibility of getting a little boring. My husband and my two little boys simply can’t live without it. So, I listen to a lot of food-related podcasts and I often hear hosts asking their guests the simple question: ‘What’s one thing that you wouldn’t be able to live without in your kitchen?’ For me, without hesitation, the answer is…Extra Virgin Olive Oil!īut for me, the quality of the extra virgin olive oil is of utmost importance.Įlevate a simple chicken dinner with this Olive Oil Chicken Recipe I also add it to salads, soups, stews, etc… I marinate meats in it, and I also use it to cook meats, fish, and roast vegetables. If you follow this blog then I’m sure you’re aware that I use it all the time. For some reason when my supply goes low, it makes me uneasy. If you’ve ever wondered how to elevate a simple chicken dinner, I’ve got a perfect recipe for you.Įxtra Virgin Olive Oil – a staple in the kitchenĮxtra Virgin Olive Oil is a staple in my kitchen – I go through it by the gallon. I really am not exaggerating when I say this almost converted a vegetarian into a carnivore.These Olive Oil Chicken Thighs are rubbed with a Mediterranean spice mixture, then marinated in a mixture of Extra Virgin Olive Oil and lemon, then seared to golden perfection on both sides, and finally finished by baking in the oven and then drizzled with more olive oil, lemon, and fresh garlic. But whether you cook this on your grill or even on your stove top, I promise you one thing – this will be the BEST Thai grilled chicken you’ve ever had. You can make this with you favorited chicken cut, just adjust the cooking time. It is traditionally cooked over hot coals so you get that wonderful smokey flavour. Throughout Thailand, you’ll find Gai Yang made with different cuts of chicken and even butterflied whole chicken (my favourite – except I can’t get through a whole chook myself!!). So instead, I incorporate the flavour of the dipping sauce into the Marinade. And with such juicy chicken with a thick glaze on it, I find that a dipping sauce is not necessary. Traditionally, Gai Yang is served with a dipping sauce. I like making this with chicken thighs because it is such a juicy cut. In addition to lemongrass and fish sauce, the marinade for this chicken is packed full of other classic Thai ingredients – loads of garlic, a touch of sweet and a great hit of chili. Omit either of these, and you can’t call it “real”! But there are two key ingredients that make this authentic Thai – lemongrass and fish sauce. Different from region to region, restaurants to street food vendors to home style versions. This Thai Grilled Chicken is a classic example of staying on the authentic side of the “line”. Even throughout Thailand, there are so many variations of Gai Yang. In fact, some of the most popular (and delicious!) Asian dishes in western countries aren’t even found in Asia – like Singapore noodles. ![]() Not that there is anything wrong with westernising something. ![]() A line between a recipe staying true to its roots and being completely westernised. Whether it be fried rice, chili con carne, paella, bolognaise or a beef bourguignon, there are countless variations, from family recipes passed down through generations to high end modern interpretations by top chefs around the world.īUT….there’s a line. I call this “real” Thai Grilled chicken because it’s on the right side of that “line” between authentic and westernised. As with any traditional dish from any country or region in the world, there is no such thing as “the” recipe. Because I promise, you will eat more than your fair share. The flavour is so good and I honestly think you’ll regret it if you don’t make a double batch. If you’re feeling inspired, indulge in a Thai banquet with this Thai Chicken complete with Coconut Rice or Coconut Lime Rice, a starter of Thai Lettuce Wraps and how about a Thai Red Curry or Green Curry? A classic Thai street food, this grilled Thai Chicken is so good that it almost converted a vegetarian.
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