Chicken Asian

Tom yum roast chicken

Name: Tom yum roast chicken recipe
Yield: 4
Cuisine: /asian
Ingredients: 120g tom yum paste; 4 garlic cloves, peeled and crushed, or 4 tsp garlic paste; 80.00 ml fish sauce; 1 tsp ground white pepper; 4 tsp coconut sugar or brown sugar; 8 chicken thighs or 4 chicken marylands, skin on and bone in; 1/2 long red chilli, sliced, to garnish; Coriander leaves, to garnish; Lime wedges and steamed rice, to serve; Quick cucumber, garlic & chilli pickle (see notes), to serve

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by Lara Lee

CHEF, COOKBOOK AUTHOR

Jul 09, 2023

“The intensity of the tom yum marinade means it requires no marinating time at all, although you can, of course, brush the marinade onto the flesh side only and leave in the fridge overnight for a deeper flavour. Don’t be tempted to marinate the skin in advance; this works best when brushed halfway through cooking to prevent the marinade from catching. Once glazed, the skin will caramelise and char a little on the edges, producing spicy-sour chewy bits that are mouthwateringly good.”

120g tom yum paste
4 garlic cloves, peeled and crushed, or 4 tsp garlic paste
4 tbs fish sauce
1 tsp ground white pepper
4 tsp coconut sugar or brown sugar
8 chicken thighs or 4 chicken marylands, skin on and bone in
1/2 long red chilli, sliced, to garnish
Coriander leaves, to garnish
Lime wedges and steamed rice, to serve
Quick cucumber, garlic & chilli pickle (see notes), to serve

Method

1.

Preheat oven to 200°C/180°C fan-forced. Combine tom yum paste, garlic, fish sauce, white pepper and sugar in a bowl for the marinade. Line a large baking tray with foil. Place chicken pieces on the tray, skin-side down, then season with fine sea salt and rub half the marinade into the flesh side only (not the skin), ensuring all of the flesh is well covered.
2.

Turn chicken pieces over, skin-side up, and season generously with fine sea salt. Bake for 20 minutes, then remove from oven and brush remaining marinade onto skin. Return to oven and bake for a further 15-20 minutes, until skin is browned and chicken is cooked through (if using a meat thermometer, the thickest part of the chicken will have an internal temperature of at least 75°C). If the skin starts to char – check it from time to time – cover chicken with foil until cooked through.
3.

Transfer to a serving platter. Squeeze over lime juice, garnish with red chilli and coriander leaves and serve with extra lime wedges, rice and quick cucumber pickle.

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Recipe Notes

Quick cucumber, garlic and chilli pickle recipe here.

“If you don’t already have a jar of tom yum paste in the fridge, I urge you to run out of the door (now!) to grab one. You can create this fragrant, sharp, funky and piquant roasted chicken with a sensational 5-ingredient marinade that creates juicy melt-in-the-mouth chicken with a dark, lacquered skin.”