Roasted Thai Inspired Chicken
Messing around in the kitchen one day, I came up with this stupidly simple Thai-inspired roasted chicken marinade that I had to share with you. You can break down a whole chicken or of course buy them in pieces from the store. I used a whole chicken, broke it down and split the breasts in quarters which yielded me about eight pieces, and saved the carcass for stock.
Now be sure to marinate the entire chicken for 24 hours, that’s how you’ll get all of the flavor to cling onto the meat. Since the chicken is coming to the oven from the fridge, I don’t preheat. This way during the first few minutes as the oven gets to the right temperature of 400°, it warms up our Thai roast chicken without blasting it with heat from the start.
Break down the chicken into 6-8 pieces with skin on.
Place chicken into a freezer bag with cilantro stems, garlic, white pepper, sugar, salt, golden mountain seasoning sauce, and oyster sauce. Toss to coat the chicken evenly and let it marinate in the refrigerator for 24 hours.
Place the chicken on a rack and bake for 400° for 25-30 minutes. Let cool and serve.