Food & Wine

Thai Baked Chicken

The Tri-City Herald's Food & Wine section April 14 will feature Menu Planner, a weekly feature giving seven days of dinner menus, shopping hints and tips on using leftovers from one meal in a new way later in the week. The section also includes more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Thai Baked Chicken


1 3-inch piece fresh ginger

6 garlic cloves

1 medium onion, quartered

1 (13.5-ounce) can coconut milk

1/4 cup dark brown sugar, packed

2 tablespoons soy sauce

1 1/2 teaspoons sesame oil

4 chicken breast halves or 1 frying chicken cut up, skin on

Cilantro or fresh basil leaves for garnish


Peel the ginger and slice into 1-inch pieces. Peel the garlic. Place the ginger, garlic and onion quarters in a food processor and pulse until very finely chopped. With the machine running, add coconut milk, brown sugar, soy sauce and sesame oil. (Or mince the ginger, garlic and onion very finely and mix by hand.)

Place the chicken in a single layer in a shallow container. Pour the marinade on top and cover tightly. Refrigerate at least 12 hours, turning from time to time.

Uncover and bake at 375 degrees for about 1 hour, or until chicken is done. Switch oven to broiler for last 5 minutes or so to crisp and burnish skin. Sprinkle cilantro or basil on top before serving. Makes 4 servings.

Per serving: 534 calories (59 percent from fat), 35.7 g fat (22.2 g saturated, 7.1 g monounsaturated), 92.8 mg cholesterol, 33.4 g protein, 22.3 g carbohydrates, 0.8 g fiber, 561.5 mg sodium.

Distributed by McClatchy-Tribune Information Services