Ingredients
- 2-4 chicken thighs
- 2 cloves of garlic
- 1 tablespoon soy sauce
- 1 teaspoon of turmeric
- 1 teaspoon of fish sauce
- 2 teaspoons of honey
- 1 teaspoon of chilli flakes
- Cilantro roots
Equipment. Pestle and mortar, Instant-read thermometer
Method
- Rinse the cilantro roots and scrape them clean
- Pound the cilantro roots and garlic to a rough paste
- Stir in the soy sauce, fish sauce, honey, turmeric and chilli flakes
- Score the chicken thighs on the skin side
- Coat the thighs in the marinade
- Refrigerate for at least 3 hours, overnight is better
- Take the chicken out of the fridge 30 minutes before cooking
- Bake skin side up at 350F for 40 minutes, basting with the tray juices
- Raise the heat to 390F for a final 10 minutes to caramelise
- Rest for 3 minutes before serving
How long does it need to marinate?
Three hours at least, overnight for preference, and no more than 24 hours.
Take the thighs out of the fridge half an hour before they go in the oven. Cold meat cooks unevenly, and the outside overshoots while the middle catches up.
How do you keep the honey from burning?
Watch the last ten minutes closely. Honey caramelises fast, and 390F takes a glaze from sticky to burnt quicker than the clock suggests.
Baste with the tray juices as it bakes. Rest the thighs for three minutes before serving.