Thai Herbed Yogurt-Marinated Chicken Traybake

About This Recipe

This traybake borrows the marinade logic of Thai grilled chicken (gai yang) but swaps the usual overnight fridge marinade for a yogurt base, which tenderizes the meat quickly and helps the lemongrass, garlic, and coriander root paste cling to the skin. Yogurt is not traditional in Thai cooking, but the technique of pounding aromatics into a wet paste and rubbing it under and over the skin is straight out of an Isaan kitchen. Roasting instead of grilling means the fat renders slowly and bastes the vegetables sitting underneath, so by the time the chicken skin has gone deep golden and slightly charred at the edges, the shallots and chilies below have picked up all that flavor. A squeeze of lime and a scattering of Thai basil at the end wakes everything back up before it hits the table. This is a weeknight-friendly version of a dish that's normally cooked over charcoal at Thai roadside stalls — same aromatic backbone, just adapted for a home oven.

Ingredients

Serves 4

• 8 piecechicken thighs, bone-in, skin-on
• 200 gplain yogurt
• 4 stalklemongrass, tough outer layer removed, minced
• 6 clovegarlic
• 1 piececoriander root, or 2 tbsp coriander stems
• 2 tbspfish sauce
• 1 tbsppalm sugar, grated
• 1 tspwhite peppercorns, crushed
• 3 wholeshallots, halved
• 2 wholered chilies, halved lengthwise
• 2 tbspvegetable oil
• 1 wholelime, for serving
• 1 handfulThai basil leaves

Instructions

1. 1

   Make the marinade

   Pound lemongrass, garlic, coriander root, and white pepper into a rough paste with a mortar and pestle. Stir in yogurt, fish sauce, and palm sugar.

2. 2

   Marinate the chicken

   Rub the paste all over the chicken thighs, working some under the skin. Marinate at least 1 hour, or overnight in the fridge for deeper flavor.

3. 3

   Set up the tray

   Preheat oven to 220C (425F). Scatter shallots and chilies on a roasting tray, drizzle with oil, and lay the chicken skin-side up on top.

4. 4

   Roast

   Roast for 35-40 minutes until the skin is deep golden and blistered and a thermometer in the thickest thigh reads 74C (165F).

5. 5

   Rest and finish

   Rest the chicken 5 minutes, then squeeze lime juice over the tray and scatter with Thai basil before serving.

Variations

• •

  Grill the marinated thighs over charcoal for the more traditional gai yang smokiness.

• •

  Swap chicken for pork shoulder steaks, which take the same marinade well.

• •

  Add a side of sticky rice and jaew dipping sauce for a full Isaan-style plate.

Storage

Refrigerate leftover chicken in an airtight container for up to 3 days; reheat in a 180C oven for 10 minutes to re-crisp the skin.

Frequently Asked Questions