Name: Thai Grilled Chicken Thighs With Roasted Rice Dipping Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Asian-Inspired, Thai-Inspired
Ingredients: 8 Chicken Thighs; 3 Red Bell Peppers; 2 Tbsp Olive Oil; 2 Tbsp Green Curry Paste (Or 1 Tbsp If It’s A Really Salty, Thick Paste); 3 Tbsp Fish Sauce; 1 Tbsp Dark Soy Sauce; 1 Tbsp Brown Sugar (or Maple Syrup or Honey); 500g Jasmine Rice; 400ml Full-Fat Coconut Milk (Solid Cream Part Only); 450ml Water; 1 Tsp Turmeric; 1 Tbsp Sugar; ½ Tsp Salt; 3 Tbsp Jasmine Rice; 1 Banana Shallot; 2 Tbsp Coriander Stems; 6 Tbsp Fish Sauce; 3 Limes; 2 Tbsp Brown Sugar; 1-2 Tbsp Chilli Flakes; ½ Cucumber; Crispy Shallots, To Serve; Lime Wedges, To Serve

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We've paired up juicy chicken thighs with Thai roasted rice sauce inspired by nam jim jaew. It's fresh, funky, and just what you're craving right now.

Thai Grilled Chicken Thighs With Roasted Rice Dipping Sauce

Heat the oven to 190°C. Slot the wire rack into the top shelf. Combine the marinade ingredients in a small bowl. Arrange the chicken thighs on a baking tray, then pour over the marinade. Set aside.

Slice the red peppers into matchsticks, then add to the baking tray with 2 tbsp olive oil and a pinch of salt. Coat the red pepper sticks well, then scatter all around the chicken thighs. Roast in the oven for 35-40 mins or until charred and golden.

For the coconut rice, wash the rice in a sieve until the water is running clear. Drain well. Tip the washed rice into a medium-sized pot along with the water, sugar, turmeric, salt and coconut milk. Mix well.

Bring the rice to the boil, then immediately add a lid and reduce the heat to low. Cook for 20 mins. Once cooked, fluff the rice with chopsticks or a wooden paddle, then return the lid to the pan for at least 10 mins to increase the fluffy texture. Keep the lid on until serving. 

Meanwhile, for the roasted rice sauce, set a small pan over a medium-high heat, add 2 tbsp jasmine rice and toast for 3 mins, tossing all the time until lightly golden and the smell of popcorn fills the kitchen. Don’t let it burn – keep your eye on it. Transfer to a small bowl and grind or blend the roasted rice into a powder using a pestle and mortar or blender. 

Finely slice the shallot and coriander stems. Combine the toasted rice powder, fish sauce, lime zest and juice (about 5 tbsp), brown sugar, chilli flakes, shallot and coriander stems. Set aside.

Slice the cucumber on the diagonal. Remove the chicken from the oven, fluff the rice and sprinkle the crispy shallots all over. Serve with the cucumber, coriander leaves and the rice sauce poured over the chicken (reserve some for the side). Add some lime wedges and crispy shallots, if you like.

Absolutely delicious! So fresh and flavourful. The rice was incredible!

A number of recipe issues don’t align with the ingredients eg shallots aren’t in the first step

so yummy and easy to make.  I got my husband to make it while I was still at work ( and he cant cook) and it came out delicious

This is the best thing I’ve ever eaten!

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6336801563112

Thanks for your feedback Neil – we've made a few changes to make the recipe clearer

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Romany Henry

Eating the world, preferably with chilli oil, Romany Henry (@dudu_eats) is a Mob chef and freelancer recipe developer who always comes at a dishes with a fun and fresh angle. Starters, mains, desserts – you name it, and she can cook it.

Asian-Inspired

Thai-Inspired

Thai Grilled
Chicken Thighs
With Roasted Rice Dipping Sauce

Dinner

Heat the oven to 190°C. Slot the wire rack into the top shelf. Combine the marinade ingredients in a small bowl. Arrange the chicken thighs on a baking tray, then pour over the marinade. Set aside.

Slice the red peppers into matchsticks, then add to the baking tray with 2 tbsp olive oil and a pinch of salt. Coat the red pepper sticks well, then scatter all around the chicken thighs. Roast in the oven for 35-40 mins or until charred and golden.

For the coconut rice, wash the rice in a sieve until the water is running clear. Drain well. Tip the washed rice into a medium-sized pot along with the water, sugar, turmeric, salt and coconut milk. Mix well.

Bring the rice to the boil, then immediately add a lid and reduce the heat to low. Cook for 20 mins. Once cooked, fluff the rice with chopsticks or a wooden paddle, then return the lid to the pan for at least 10 mins to increase the fluffy texture. Keep the lid on until serving.

Meanwhile, for the roasted rice sauce, set a small pan over a medium-high heat, add 2 tbsp jasmine rice and toast for 3 mins, tossing all the time until lightly golden and the smell of popcorn fills the kitchen. Don’t let it burn – keep your eye on it. Transfer to a small bowl and grind or blend the roasted rice into a powder using a pestle and mortar or blender.

Finely slice the shallot and coriander stems. Combine the toasted rice powder, fish sauce, lime zest and juice (about 5 tbsp), brown sugar, chilli flakes, shallot and coriander stems. Set aside.

Slice the cucumber on the diagonal. Remove the chicken from the oven, fluff the rice and sprinkle the crispy shallots all over. Serve with the cucumber, coriander leaves and the rice sauce poured over the chicken (reserve some for the side). Add some lime wedges and crispy shallots, if you like.

Dinner Party

Healthy

Summer

Skin-On Chicken Thigh

Chicken

Bell Pepper

Olive Oil

Tablespoon

Thai Green Curry Paste

Fish Sauce

Soy Sauce

Brown Sugar

Jasmine Rice

Rice

Gram

Coconut Milk

Millilitre

Water

Ground Turmeric

Teaspoon

Sugar

Salt

Banana Shallot

Coriander

Lime

Chilli Flakes

Cucumber

Crispy Shallot

Lime Wedges

High Protein

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