8 chicken thighs, skin removed, the flesh slashed
For the marinade
2 tbsp sweet chili sauce
1 tsp garlic infused oil
1 tsp minced lemongrass
1 tsp chili paste
1 tsp minced galangal or ginger
1 lime, zest and juice
1 tbsp light brown sugar
1 tbsp fresh cilantro leaves
Serves - 4
Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil.
Mix the marinade ingredients together and ¼ tsp salt. Add the chicken and coat really well. Arrange the thighs on the foil, spaced apart.
Coat the chicken with any marinade left in the bowl, then roast for 35-40 mins until tender. Wrap in foil or pack into a food container.
Recipe adapted from: Good Food