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Serves
US | Metric
Ingredients
  • 8 boneless chicken thighs
  • 2 tbsps thai 7 spice seasoning
  • 2 tbsps avocado oil (or oil of choice)
  • 2 peppers (chopped)
  • 1 tsp garlic granules
  • drizzle of oil
  • salt and pepper
Marinade
  • 2 spring onions (finely chopped)
  • 3 garlic cloves (crushed)
  • 1 thumb sized piece of ginger (grated)
  • 1 red chilli (finely chopped)
  • 4 tbsps soy sauce
  • 6 tbsps honey
  • 1 lime (juice only)
  • 1 pinch of pepper
Thai inspired chicken thighs Thai inspired chicken thighs

Thai inspired chicken thighs

All I can say about these chicken thighs is WOW!! Enjoy ;)

Prep 15 minutes
Total 25 minutes

Pre heat the oven to fan 180

  1. Place the chopped peppers on a baking tray lined with parchment paper. Season with a pinch of salt, pepper, garlic granules and a drizzle of oil. Pop in the oven and roast for 20 minutes.
  2. Pat the chicken thighs dry with some kitchen roll and place them in a large bowl along with the Thai 7 spice seasoning, a drizzle of oil and generously season with salt and pepper - mix well until the chicken is coated in the spice seasoning.
  3. Add all the marinade ingredients to a clean bowl - mix well.
  4. Heat a large cast iron pan or non stick pan on a medium heat. Once hot, add 2 tbsps avocado oil followed by the chicken thighs. Pan fry for 4-5 minutes on each side until nicely coloured and the chicken is cooked through. Remove and set aside.
  5. In the same cast iron or non stick pan, pour in the marinade and allow to simmer away on a medium - low heat for 3-4 minutes making sure to scrape the caramelised bits off the bottom. Stir regularly and keep an eye on it so it doesn't burn - Once the marinade has thickened to your liking, pour into a small bowl.
  6. Serve the chicken thighs with the roasted pepper and spoon over that lovely marinade. I like to top mine with fresh coriander and serve with a mixture a roasted vegetables and brown rice.
Thai inspired chicken thighs Thai inspired chicken thighs

Thai inspired chicken thighs

All I can say about these chicken thighs is WOW!! Enjoy ;)

favorite
print
like
Prep 15 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 8 boneless chicken thighs
  • 2 tbsps thai 7 spice seasoning
  • 2 tbsps avocado oil (or oil of choice)
  • 2 peppers (chopped)
  • 1 tsp garlic granules
  • drizzle of oil
  • salt and pepper
Marinade
  • 2 spring onions (finely chopped)
  • 3 garlic cloves (crushed)
  • 1 thumb sized piece of ginger (grated)
  • 1 red chilli (finely chopped)
  • 4 tbsps soy sauce
  • 6 tbsps honey
  • 1 lime (juice only)
  • 1 pinch of pepper

Pre heat the oven to fan 180

  1. Place the chopped peppers on a baking tray lined with parchment paper. Season with a pinch of salt, pepper, garlic granules and a drizzle of oil. Pop in the oven and roast for 20 minutes.
  2. Pat the chicken thighs dry with some kitchen roll and place them in a large bowl along with the Thai 7 spice seasoning, a drizzle of oil and generously season with salt and pepper - mix well until the chicken is coated in the spice seasoning.
  3. Add all the marinade ingredients to a clean bowl - mix well.
  4. Heat a large cast iron pan or non stick pan on a medium heat. Once hot, add 2 tbsps avocado oil followed by the chicken thighs. Pan fry for 4-5 minutes on each side until nicely coloured and the chicken is cooked through. Remove and set aside.
  5. In the same cast iron or non stick pan, pour in the marinade and allow to simmer away on a medium - low heat for 3-4 minutes making sure to scrape the caramelised bits off the bottom. Stir regularly and keep an eye on it so it doesn't burn - Once the marinade has thickened to your liking, pour into a small bowl.
  6. Serve the chicken thighs with the roasted pepper and spoon over that lovely marinade. I like to top mine with fresh coriander and serve with a mixture a roasted vegetables and brown rice.