This Spicy Baked Thai Tomato Chicken is an absolute delight if you like Thai food and baked ketchup. As an alternative to chicken, it also tastes great with fish and seafood.
Ingredients
- MARINADE
- Lemon or lime juice (1 to 2 cups to cover the chicken)
- Freshly grounded black pepper (1-2 tablespoons)
- Freshly grounded white pepper (1-2 tablespoons)
- Soy Sauce (a few dashes)
- Add the chicken thighs (4 to 6 pieces with skin)
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- BAKE SAUCE
- Ketchup (enough to cover the meat)
- Thai sweet chilli sauce (a few dashes to taste)
- Oyster sauce (a few dashes to taste)
- Coconut oil (just a dash or two)
- Freshly crushed garlic (4 to 6 cloves)
- Freshly crushed onion (1 medium size)
- A packet of Thai or Chinese stir-fry black pepper sauce
- Fresh sweet basil (1 to 3 cups folded in after meat is cooked)
Instructions
Pierce chicken with a sharp knife to allow the marinade to soak in. Add the chicken to the marinade and mix well. Let sit for 1 to 2 hours, stirring often to marinate well. Once the chicken is marinated, transfer it to an oven-safe glass bowl with all the baking ingredients mixed together. Let it sit for another 20 minutes before putting it in the oven. Bake at around 250C until cooked through (about 40 min). Serve with rice or pasta and enjoy!
Uncooked
Baked
Blog post and photos by Peter who has been travelling almost full-time since 2005 and has been to over 122 countries. He visited several countries, such as Japan, more than 20 times. Peter is Editor-in-Chief and Publisher of GlobeRovers Magazine, an independent travel magazine focused on intrepid destinations.