Tuesday, February 4

TABLE FOR TWO:Thai Vinegar Chicken

Thai vinegar chicken or Spicy Thai chicken, is one of my favorite Thai dishes. I do not often get to make it as the preparation requires a tad bit of hands on activity through out a day. It is the perfect showcase dish to really see what wonders Thai cuisine can offer. Serve along side grilled vegetables or rice and you have the perfect date night meal!

Full time 7 1/2 hours (includes 6 hours marinating time)
Serves 2

You will need:

5-6 dried tien tsin chilies (Dried red chilies you find in an Asian market)
4 large chicken thighs
1 cup white vinegar
1/4 cup brown sugar
1/4 cup vegetable oil
1/2 tbsp minced garlic
2 tsp crushed red pepper flakes
1 tsp salt
1 tsp ground black pepper

Let us begin:

Place chicken in a large zip top plastic bag.

Add in vinegar, brown sugar, oil, pepper flakes, salt, and pepper.

Zip bag closed removing as much air as you can and massage the blend into the meat.

Add minced garlic and dried chilies into the bag.

Place bag on a paper towel in the refrigerator and let sit for 6 hours. Flipping bag over every 1- 1 1/2 hours to evenly marinate chicken.

Once you have marinated, preheat oven to 350'.

Carefully remove chicken from marinade and place in a baking dish.

Add chilies and 1/4 cup of marinade into the baking dish.

Bake in oven for 1- 1 1/2 hour, basting half way through or until chicken reaches 180' on a cooking thermometer.

Once cooked through, remove from oven and carefully remove chicken from pan.

If desired you can garnish with red chilies, discard liquid from pan.

Serve and cheers!