Vietnamese chicken thighs (gluten free)
Category:
Main
Free from:
Gluten, milk/lactose, nut, sesame, egg, lupin, sulphites, crustaceans, mustard, celery, molluscs
Contains:
Soya, meat, fish
Alternatives:
Omit the fish sauce for a fish-free option or the soya sauce for a soya-free option
Preparation time:
20 minutes prep (+ marinating time)
Cooking time:
40-50 minutes
Serves:
3
Ingredients
1 pack chicken thighs (1kg)
3 tbsp gluten-free soya sauce (e.g. Kikkoman gluten-free soya sauce)
3 tbsp fish sauce
3 tbsp brown sugar
1 tbsp grated fresh ginger
1 chilli (chopped finely)
Juice and zest of 1 lime
3 cloves of garlic (crushed)
Handful of fresh coriander (chopped finely)
1 tbsp oil
Method
1. Preheat oven to 220°C
2. Put all the ingredients except the chicken thighs in a bowl/jug. Whisk together
3. Using a large food bag or bowl, marinate the chicken thighs in the mixture. Overnight or at least 3 hours is best, but if you’re in a rush 30 minutes still works
4. Line a rimmed baking tray with foil
5. Place the chicken thighs on the tray and either dispose of the marinade or use it to make Vietnamese vegetables
6. Cook for 40-50 minutes until the skin is browned and crispy and the juices run clear
7. Allow to rest for 5 minutes, then decorate with lime and coriander to serve
Serving suggestion: Serve with Vietnamese vegetables, fresh herbs and rice. Yum!
The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.
