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Thai sticky chicken & ribs

Thai sticky chicken & ribs

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A star rating of 4.4 out of 5.12 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 6

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

Nutrition: per serving
NutrientUnit
kcal533
fat27g
saturates9g
carbs39g
sugars38g
fibre0g
protein35g
salt3.33g
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Ingredients

Chilli-lime sauce

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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Overall rating

A star rating of 4.4 out of 5.12 ratings
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