Name: Thai sticky chicken & ribs
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6
Cuisine: Thai
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; 1 tsp ground turmeric; 2 tbsp soy sauce; 4 tbsp fish sauce; 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; steamed rice to serve; 200g caster sugar; 1 garlic clove finely sliced; 3 tbsp white vinegar (rice or wine); juice 1 lime; 1 tbsp fish sauce; 1 red bird's-eye chilli finely sliced; handful coriander leaves (from coriander in the marinade), chopped

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Thai sticky chicken & ribs

Thai sticky chicken & ribs

Lulu Grimes

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Serves 6

Easy

Prep: 30 mins

Cook: 1 hr and 30 mins

Plus marinating

A star rating of 4.5 out of 5.14 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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
1 tsp ground turmeric
2 tbsp soy sauce
4 tbsp fish sauce
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
steamed rice

to serve

Chilli-lime sauce

200g caster sugar
1 garlic clove

finely sliced
3 tbsp white vinegar

(rice or wine)
juice 1 lime
1 tbsp fish sauce
1 red bird's-eye chilli

finely sliced
handful coriander

leaves (from coriander in the marinade), chopped

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Nutrition: per serving

kcal533
fat27g
saturates9g
carbs39g
sugars38g
fibre0g
protein35g
salt3.33g

Method

step 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).
step 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.
step 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.
step 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.

Recipe from Good Food magazine, June 2011

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A star rating of 4.5 out of 5.14 ratings

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