Charred Chicken Thighs with Fish Sauce, Lime and Chilli Caramel Dressing Recipe
Introduction
This charred chicken thighs recipe combines bold flavors of fish sauce, lime, and chili caramel to create a vibrant and mouthwatering dish. Perfectly marinated and cooked to crispy perfection, it’s an exciting meal to serve with fragrant jasmine rice.
Ingredients
- 6 chicken thighs, skin-on, bones removed
- 2 tbsp vegetable oil
- 1 tsp turmeric
- 1 tsp Kashmiri chilli powder
- 2 garlic cloves, grated
- 5 tbsp fish sauce
- 5 tbsp golden caster sugar
- 2 red chillies, sliced on an angle
- 1 lemongrass, outer woody layer removed, then finely sliced
- 25g ginger, chopped into matchsticks
- 3 limes, zested and juiced
- 2 spring onions, sliced into thin strips and left in ice water
- 10g mint leaves, picked and chopped
- Jasmine rice, to serve
Instructions
- Step 1: Place the chicken thighs in a large bowl. Pour in the vegetable oil, then sprinkle in the turmeric, Kashmiri chilli powder, grated garlic, and 2 tablespoons of fish sauce. Season lightly with salt and mix well using your hands. Cover and marinate in the fridge for 1 hour.
- Step 2: Preheat the oven to 200°C (180°C fan)/gas mark 6. Heat a large frying pan over high heat until very hot. Add the chicken thighs skin-side down and cook for 6–7 minutes until the skin is golden and starting to char. Flip and cook for a few minutes more, then transfer to an oven tray and roast for 15 minutes until cooked through.
- Step 3: While the chicken cooks, place the caster sugar in a medium saucepan over low heat. Gently swirl the pan as the sugar melts and turns a deep amber color. Add the sliced chillies, lemongrass, and ginger; stir well. Remove from heat and carefully pour in the lime juice and the remaining 3 tablespoons of fish sauce. Return to the heat briefly to dissolve any hardened sugar.
- Step 4: Once the chicken is cooked, pour any juices from the pan into the dressing and stir to combine. Arrange the chicken on a serving platter, spoon the caramel dressing over, then scatter with the spring onions, lime zest, and chopped mint leaves. Serve immediately with jasmine rice.
Tips & Variations
- For extra heat, add a pinch of fresh chopped bird’s eye chillies to the dressing.
- You can substitute chicken thighs with drumsticks for a slightly different texture.
- If you prefer a less sweet dressing, reduce the caster sugar to 3 tablespoons.
- Marinating the chicken overnight enhances the depth of flavor even more.
Storage
Store any leftover chicken and dressing separately in airtight containers in the fridge for up to 2 days. Reheat the chicken gently in the oven or microwave, then pour the warmed dressing over before serving to maintain its vibrant flavor and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken thighs for this recipe?
Yes, boneless chicken thighs work well and cook faster. Adjust the cooking time accordingly to avoid drying out the meat.
What can I substitute for fish sauce?
If you don’t have fish sauce, soy sauce mixed with a little lime juice can offer a similar salty and tangy flavor, though the depth will be slightly different.
Print
Charred Chicken Thighs with Fish Sauce, Lime and Chilli Caramel Dressing Recipe
- Total Time: 1 hr 40 mins
- Yield: 6 servings 1x
Description
Deliciously charred chicken thighs marinated in turmeric, garlic, and Kashmiri chilli powder, then cooked to perfection with a vibrant fish sauce, lime, and chilli caramel dressing. This dish offers a perfect balance of smoky, spicy, tangy, and sweet flavors, complemented by fresh herbs and served alongside fragrant jasmine rice.
Ingredients
Scale
Chicken Marinade
- 6 chicken thighs, skin-on, bones removed
- 2 tbsp vegetable oil
- 1 tsp turmeric
- 1 tsp Kashmiri chilli powder
- 2 garlic cloves, grated
- 2 tbsp fish sauce
- Salt and pepper, to season
Caramel Dressing
- 5 tbsp fish sauce
- 5 tbsp golden caster sugar
- 2 red chillies, sliced on an angle
- 1 lemongrass stalk, outer woody layer removed, finely sliced
- 25g ginger, chopped into matchsticks
- 3 limes, zested and juiced
Garnish and Serving
- 2 spring onions, sliced into thin strips and soaked in ice water
- 10g mint leaves, picked
- Jasmine rice, to serve
Instructions
- Marinate the Chicken: Place the chicken thighs in a large bowl. Add the vegetable oil, turmeric, Kashmiri chilli powder, grated garlic, and 2 tablespoons of fish sauce. Season with salt and pepper. Mix thoroughly with your hands to coat the chicken evenly. Cover and refrigerate for 1 hour to allow the flavors to develop.
- Char the Chicken: Preheat your oven to 200°C (180°C fan/gas mark 6). Heat a large frying pan over high heat until very hot. Place the chicken thighs into the pan skin-side down. Cook for 6-7 minutes until the skin is golden brown and starting to char. Flip the chicken to the other side, cooking for a few minutes more, then transfer the chicken to an oven tray.
- Roast the Chicken: Put the tray with the chicken into the preheated oven and roast for 15 minutes until fully cooked through and juices run clear.
- Make the Caramel Dressing: While the chicken roasts, place the golden caster sugar in a medium saucepan on low heat. Gently swirl the pan to melt the sugar evenly around the edges without stirring. When the sugar reaches a deep amber color, add the sliced red chillies, lemongrass, and ginger. Stir well to combine.
- Add Lime and Fish Sauce: Remove the pan from heat briefly and carefully pour in the lime juice and the remaining 3 tablespoons of fish sauce. Return the pan to low heat and stir until any hardened sugar melts into the liquid, creating a smooth caramel dressing.
- Finish the Dish: Once chicken is cooked, pour any accumulated cooking juices from the tray into the caramel dressing for extra flavor. Arrange the chicken thighs on a serving platter. Spoon the dressing generously over the chicken, then scatter the soaked spring onions, lime zest, and fresh mint leaves on top.
- Serve: Serve the charred chicken thighs immediately alongside fragrant jasmine rice for a complete, flavorful meal.
Notes
- Marinating the chicken for at least 1 hour enhances the flavor; for more intensity, marinate overnight.
- Make sure the pan is very hot before adding the chicken to achieve a good char without sticking.
- Be cautious when adding lime juice to hot caramel as it may splatter.
- Soaking the spring onions in ice water keeps them crisp and fresh for garnish.
- Bone removal from chicken thighs helps them cook evenly and quickly.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
Keywords: charred chicken thighs, fish sauce dressing, lime caramel, chilli caramel, Southeast Asian chicken, turmeric chicken, grilled chicken thighs, jasmine rice side dish
