Thai sticky chicken & ribs

Thai sticky chicken & ribs

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(7 ratings)

Prep: 30 mins Cook: 1 hr, 30 mins Plus marinating

Easy

Serves 6
Marinate this Thai street food favourite the night before for maximum flavour

Nutrition and extra info

Nutrition: per serving

  • kcal533
  • fat27g
  • saturates9g
  • carbs39g
  • sugars38g
  • fibre0g
  • protein35g
  • salt3.33g
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Ingredients

  • 3 small green chillies, chopped
  • small bunch coriander with stems, stems chopped and leaves used for the dipping sauce
  • 3 garlic cloves, chopped
  • 3cm/1 ¼ inch piece ginger, chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp ground turmeric
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 4 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 8 tbsp palm or soft brown sugar
  • 2 tbsp clear honey
  • 4 chicken thighs, skin on
  • 2 slabs pork loin ribs, about 1kg/2lb 4oz
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • steamed rice, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Chilli-lime sauce

  • 200g caster sugar
  • 1 garlic clove, finely sliced
  • 3 tbsp white vinegar (rice or wine)
  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 red bird's-eye chilli, finely sliced
  • handful coriander leaves (from coriander in the marinade), chopped

Method

  1. To make the marinade, put the chillies, coriander stalks, garlic, ginger, turmeric, soy sauce, fish sauce, sugar and honey in a food processor. Whizz to a rough paste. Cut each chicken thigh into 2 pieces down the side of bone (so one side keeps the bone). Put all the chicken and ribs in a ceramic dish or suitable plastic container and pour over the marinade. Turn the meat over so it is coated, cover and put it in the fridge until needed (up to 24 hrs).

  2. Make the sauce. Put the sugar in a pan with 250ml water, bring to the boil, simmer for a few mins to make a sugar syrup, then stir in garlic, vinegar, lime juice, fish sauce and chilli. Cool, then stir in coriander. Will keep for 24 hrs in the fridge.

  3. Heat oven to 160C/140C fan/gas 3. Lift the ribs into a baking dish, cover with foil and put in the oven for 1 hr. Add the chicken pieces around the ribs, turn up the oven to 200C/180C fan/gas 6 and cook, uncovered, for 20 mins or so until the chicken is cooked through. By now the surface of the ribs and chicken should be quite brown and the marinade slightly sticky; if it isn’t, put the lot under the grill – but keep an eye on it.

  4. Cut the ribs into sections and pile onto a platter with the chicken, drizzle over some sauce and serve the rest alongside with the salad and some steamed rice.

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Comments (8)

kathryndonna's picture
3.75

I cooked the ribs and chicken in separate tins dividing the marinade between them. The ribs came out beautifully sticky whereas the chicken was very watery with flabby skin, a great taste but not a good texture or sauce consistency. I found the chilli-lime sauce unnecessary, too sweet and the flavours of the marinated meat didn't need it.

tashab07's picture
5

I've made this a couple of times now, just with skinless chicken thighs and it is absolutely delicious! We have it once a week now as its so easy to prepare and cook. Plus the hubby loves it.
I usually serve it with basmati rice, spring onions and the chilli lime sauce poured all over it! Its definitely worth taking the time to make the sugar syrup etc, its easy peasy!

cooktounwind's picture

I cooked this over the weekend for lunch with friends on our boat. It was delicious. I made it with drumsticks only, so that it was easily handled without cutlery & plates ie. part of a selection of finger food. I'll definitely be cooking it again. I will be making sure we have plenty of serviettes though to wipe up the sticky fingers.

heatherjdw's picture
5

Did the whole thing We absolutely loved it. MY husband went as far as to say one of the best things i`ve ever made & thats saying something, as he loves most things i make!! The ribs were sticky & Delicious. will make again.

sabrina74's picture
5

I love this dish have made it twice and had it requested lots more times, its an easy entertaining , all the real prep is done the day before, just adore the clear sauce makes it sooo authentic tasting, give it ago and hear the complaints come in, oh btw my ribs never get sticky but we dont mind.

samraw's picture
5

Forgot to say that this would go really nicely with the spicy cucumber salad (June 2007) rather than the mint and lime salad suggested in the magazine article. The mint salad was ok, but the cucumber salad is much tastier with a refreshing juicy crunch.

samraw's picture
5

simply lush! My coriander-hating husband had second helpings, and my friend went and bought her own copy of the magazine so she could make it the following week - need I say more??

suzieemc's picture
3

Delicious flavour but disappointingly 'unsticky'. The marinade seemed to become quite watery rather than thick and sticky. I'm wondering whether this was due to the juices from the chicken thighs. It was so delicious that I am making it again tonight for friends but am going to try cooking the ribs and the chicken in separate trays to see if that makes a difference.

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