Charred chicken thighs with fish sauce, lime & chilli caramel dressing

Marinate chicken thighs in a glorious chilli caramel and lime dressing for a sweet and salty combo. Arrange the chicken on a platter and serve with rice

Prep:20 mins
Cook:40 mins
plus 1 hr marinating

Serves 4
Easy

Nutrition per serving

kcal 401
fat 20g
saturates 4g
carbs 29g
sugars 0g
fibre 1g
protein 26g
salt 3.95g

Ingredients

6 chicken thighs , skin-on, bones removed
2 tbsp vegetable oil
1 tsp turmeric
1 tsp kashmiri chilli powder
2 garlic cloves , grated
5 tbsp fish sauce
5 tbsp golden caster sugar
2 red chillies , sliced on an angle
1 lemongrass , outer woody layer removed, then finely sliced
25g ginger , chopped into matchsticks
3 limes , zested and juiced
2 spring onions , sliced into thin strips and left in ice water
10g mint leaves , picked, and cooked
jasmine rice , to serve

Method

Put the chicken thighs in a large bowl. Pour in the oil, then scatter over the turmeric, chilli powder, garlic and 2 tbsp fish sauce. Season, then mix well with your hands. Marinate in the fridge for 1 hr.
Heat the oven to 200C/180C fan/gas 6. Put a large frying pan on a high heat. Once the pan is very hot, lower the chicken in, skin-side down. Cook for 6-7 mins until golden and starting to char. Flip and cook on the other side for a few minutes, then transfer to a tray and put in the oven for 15 mins.
Meanwhile, put the caster sugar in a medium saucepan on a low heat, gently swirling the pan to melt around the edges. Once it’s a deep amber colour, toss in the chillies, lemongrass and ginger, stirring well, then take off the heat and pour in the lime juice and remaining 3 tbsp fish sauce. Return to the heat to melt any hardened sugar.
Once the chicken is cooked, pour any cooking juices into the dressing. Arrange the chicken on a platter, spoon over the dressing and scatter over the spring onions, lime zest and mint leaves and serve with rice.