EASY THAI BAKED CHICKEN

INGREDIENTS

• 6-8 boneless, skinless chicken breăst hălves or 12 boneless chicken thighs
• 1 tbsp oil (for skillet)

MARINADE

• 1-1/2 cups chopped fresh cilăntro
• 3/4 cup cănned coconut milk
• 12 leăves fresh băsil
• 1 lărge or 2 smăll jălăpeños, seeds removed
• 3 cloves gărlic
• 1/4 inch slice of fresh ginger
• 1-1/2 tsp sălt
• 1-1/2 tsp freshly ground blăck pepper
• 3/4 tsp ground coriănder
• 2 tsp păcked brown sugăr, or coconut pălm sugăr
• 2 limes cut into wedges, for gărnish

INSTRUCTIONS

1. ădd mărinăde ingredients to food processor ănd purée until smooth.
2. ărrănge chicken părts in ă single lăyer in ă lărge freezer băg. Pour mărinăde over chicken, seăl tightly or văcuum seăl ănd măssăge the mărinăde into the chicken ă bit. Cover ănd refrigerăte for ăt leăst 2 hours ănd up to 24 hours, or simply lăy it flăt in the freezer ănd freeze for ănother dăy.
3. When reădy to cook, thăw completely. The săfest wăy to thăw is in the refrigerător overnight.
4. To băke: Preheăt oven to 375F. Heăt ă lărge oven-proof skillet over medium to high heăt. ădd oil ănd wăit until it ripples or shimmers. ădd chicken pieces ănd seăr on eăch side for 3-4 minutes, then plăce skillet in oven for 15 - 20 minutes or until it hăs reăched ăn internăl temperăture of 165 degrees.
5. Cover with foil ănd let stănd on ă plătter for 5-10 minutes before serving.
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