Charred chicken thighs with fish sauce, lime & chilli caramel dressing
- Helena Busiakiewicz
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Serves 4
Easy
Prep: 20 mins
Cook: 40 mins
plus 1 hr marinating
A star rating of 4.8 out of 5.34 ratingsRate
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Marinate chicken thighs in a glorious chilli caramel and lime dressing for a sweet and salty combo. Arrange the chicken on a platter and serve with rice
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
6 chicken thighs
skin-on, bones removed
-
2 tbsp vegetable oil
-
1 tsp turmeric
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1 tsp kashmiri chilli powder
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2 garlic cloves
grated
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5 tbsp fish sauce
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5 tbsp golden caster sugar
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2 red chillies
sliced on an angle
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1 lemongrass
outer woody layer removed, then finely sliced
-
25g ginger
chopped into matchsticks
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3 limes
zested and juiced
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2 spring onions
sliced into thin strips and left in ice water
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10g mint leaves
picked, and cooked
-
jasmine rice
to serve
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Nutrition: Per serving
- kcal401
- fat20g
- saturates4g
- carbs29g
- sugars27g
- fibre1g
- protein26g
- salt3.95g
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Method
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step 1
Put the chicken thighs in a large bowl. Pour in the oil, then scatter over the turmeric, chilli powder, garlic and 2 tbsp fish sauce. Season, then mix well with your hands. Marinate in the fridge for 1 hr.
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step 2
Heat the oven to 200C/180C fan/gas 6. Put a large frying pan on a high heat. Once the pan is very hot, lower the chicken in, skin-side down. Cook for 6-7 mins until golden and starting to char. Flip and cook on the other side for a few minutes, then transfer to a tray and put in the oven for 15 mins.
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step 3
Meanwhile, put the caster sugar in a medium saucepan on a low heat, gently swirling the pan to melt around the edges. Once it’s a deep amber colour, toss in the chillies, lemongrass and ginger, stirring well, then take off the heat and pour in the lime juice and remaining 3 tbsp fish sauce. Return to the heat to melt any hardened sugar.
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step 4
Once the chicken is cooked, pour any cooking juices into the dressing. Arrange the chicken on a platter, spoon over the dressing and scatter over the spring onions, lime zest and mint leaves and serve with rice.
Recipe from Good Food magazine, July 2025
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A star rating of 4.8 out of 5.34 ratings
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