Roasted Lemongrass Chicken Thighs

Step 1

In the bowl of a food processor, add 3 tablespoons (45ml) oil, the fish sauce, oyster sauce, pepper flakes, sugar, shallots, garlic, lemongrass, and lime zest. Process until smooth. Add to a bowl, along with the chicken, and toss to coat the chicken in the marinade. Cover, transfer to the fridge, and marinate for 1-4 hours.

Step 2

Preheat your oven to 350°F/175°C.

Step 3

Heat the remaining 2 tablespoons (30ml) oil in a 12-inch ovenproof skillet over medium-high heat. Reserving the marinade, add chicken to the skillet skin side down. Cook for 4 minutes. Turn the chicken, add the reserved marinade to the skillet, and transfer to the oven. Roast for 25 to 30 minutes, until the chicken is cooked through.

Step 4

Brush the oil and marinade in the bottom of the pan on top of the chicken. Serve with lime wedges and chopped Thai basil, if desired.