This is one of my absolute favorites when I’m craving something that’s both easy and flavorful. Thai-marinated chicken has the perfect balance of sweet, salty, and tangy, and together with the fresh cucumber salad, it makes a dinner that’s always a hit at our house.
The best thing about this recipe is that it requires minimal effort – the marinade does most of the work! You just mix the ingredients together, let the chicken marinate (preferably overnight), and then pop it in the oven. While the chicken roasts, you can cook the rice and make the super simple cucumber salad.
If you like Asian flavors, I recommend checking out my Kung Pao Chicken or Thai Pork and Pepper Stir-Fry. But this particular dish is perfect when you want something a bit simpler without compromising on flavor!
Ingredients
- 8 boneless chicken thighs
- 3 tbsp soy sauce
- 2 tbsp fish sauce
- 2 tbsp sesame oil
- 2 tbsp lime juice
- 3 cloves garlic, minced
- 2 tbsp fresh ginger, grated
- 2 tbsp honey
- 1 red chili, finely chopped
- 3 dl jasmine rice
- 6 dl water
- 1 cucumber
- 1 dl rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp fresh cilantro, roughly chopped
- 2 tbsp peanuts, chopped
- Lime wedges for serving
Instructions
Mix together soy sauce, fish sauce, sesame oil, lime juice, garlic, ginger, honey, and chili in a bowl. Place the chicken thighs in a plastic bag or baking dish, pour over the marinade, and mix well. Let it marinate in the fridge for at least 2 hours, preferably overnight. This gives the chicken tons of flavor!
Preheat the oven to 200°C. Remove the chicken from the marinade (save the marinade) and place it in a roasting pan or baking dish. Roast the chicken in the oven for 25-30 minutes until cooked through and nicely browned. Brush with some of the remaining marinade halfway through cooking if you like.
While the chicken is roasting, cook the jasmine rice according to package directions. Usually 3 dl rice with 6 dl water. Bring to a boil, reduce to lowest heat, cover with a lid, and let it simmer for 12-15 minutes until all the liquid is absorbed.
Make the cucumber salad: Slice the cucumber into thin rounds, using a cheese slicer or mandoline if you have one. Heat the rice vinegar, sugar, and salt in a small saucepan until the sugar dissolves. Pour over the cucumber and let it sit for at least 10 minutes. This is the perfect fresh contrast to the bold chicken.
When the chicken is done, let it rest for 5 minutes before serving. Serve the chicken thighs with jasmine rice and cucumber salad on the side. Top with fresh cilantro and chopped peanuts, and serve with lime wedges. Trust me, this combination of sweet, salty, sour, and spicy is absolutely magical!
Notes
The chicken is even better if it marinates overnight. The cucumber salad can be made a day ahead and stored in the fridge.
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