This recipe is a 'quick & easy' version of my original Thai Lemon Chicken recipe (for the original recipe, see link below). It's one of those simple recipes that always turns out just right, plus it's inexpensive to make and even kids love it (just reduce the chili content for them). It can be whipped up in just a few minutes, then left to bake while you get on with your day. I like using drumsticks for this recipe, but quarter chicken pieces or wings would be equally delightful. (Note: if you're cooking for a crowd, the recipe can easily be doubled.) ENJOY!
Prep Time: 7 minutes
Cook Time: 1 hour
Total Time: 1 hour, 7 minutes
Yield: SERVES 2-4 as a Main Entree
Ingredients:
- 6 to 10 chicken drumsticks, skin left on
- juice of 1 lemon
- 7-8 cloves garlic, minced
- 2/3 cup liquid honey
- 1/4 cup fish sauce
- 1/2 cup coconut milk
- 1-2 fresh red chilies, minced, OR 1/3 to 1/2 Tbsp. dried crushed chili (from the spice aisle)
Preparation:
For my original Thai Lemon Chicken recipe (with lemongrass), see: Thai Baked Lemon Chicken.
- Preheat oven to 350 degrees. Place chicken in a flat-bottomed baking dish (I use a glass lasagna dish). Make sure chicken pieces are not piled on top of one another.
- Place remaining ingredients together in a bowl or measuring cup, stirring well to combine. Pour this sauce over the chicken. Turn chicken pieces several times to coat. This chicken can be baked immediately OR left to marinate for 30 minutes (or up to 24 hours).
- Bake at 350 degrees for 1 hour, turning pieces once halfway through. When done, chicken will turn a dark reddish-brown and be very tender. If still pale in color after an hour, continue baking another 10 to 15 minutes, or until desired coloring and tenderness is achieved.
- Serve immediately together with plenty of plain steamed rice. Fresh coriander/cilantro and thin lemon slices can be added as a garnish. The sauce from the baking dish is excellent spooned over both chicken and rice. ENJOY!
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