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
