Seared Herb-Marinated Chicken

Made this recipe for dinner and WOW! The meat was tender and flavorful and absolutely delicious. the bright vibrant aromatic marinade was worth the 2 hour bath. I will definitely make again very soon using 4 hr marinade I started late in the afternoon and did not realize the 4hr marinade time.

We LOVED this!! The fish sauce was a lovely addition and added enough salt to the dish. I will definitely make this again.

I marinated a whole deboned chicken for 5 hours and then roasted it, flat in my convection toaster oven for 35 minutes at 410. I followed the recipe as suggested. I didn't scrape off the marinate before roasting - no need. It was fantastic.We had brussel sprouts on the side - slightly browned and then parboiled in chicken broth and garlic. I will make this again. It was even better the next day.

Made as is but added ginger. Cooked in the oven at 205 degrees fan forces oven. Bone in skin on thighs for 35 to 40 mins. Served with Asian purple slaw or Cpuld serve with peanut noodles (rice) if more hungry.

Made this with boneless skinless thighs. Marinated all day and then abandoned cooking method because they crowded my skillet. Baked in 425 oven, turning a couple times, until lightly browned and marinade thickened. Removed to platter, added water to skillet and deglazed pan sauce to pour over. Heavenly flavors familiar to me from other SE Asian dishes. Served with Vietnamese cabbage salad and porcini farro.

This recipe ROCKS! Chicken moist +++++ and deeply and exotically flavored. Remains in the pan heated with a tiny bit of chicken stock to loosen and loads of butter to “mount” - brilliant. Have cooked 4 or 5 times to Rave reviews (admittedly after guests have imbibed!) so “Thank you, Sam, again”.

An easy winner. Used coconut aminos in place of fish sauce. Seeded the jalapeño. Boneless thighs were also skinless. Cooked on the grill.

So much flavor in this recipe. I added mint, doubled the garlic, used a Serrano, reserved some of the marinade to use as a fresh sauce, used bone-in thighs and marinated for a full 24 hrs. The bone-in thighs took about 35 min in oven. The skin crisped beautifully. While the chicken rested I reduced and separated the fat off of the sauce. Both the fresh and cooked sauces were fantastic. Served with a salad and Naan, which was perfect for soaking up the sauce. This one's a keeper.

Cut the fish sauce next time. Experiment with different herbs. Marinate overnight for a really tender chicken

I have also taken the marinated chicken (with all the marinade) and puréed it in a Cuisinart and cooked it on the stove for a version of thai larb salad, served over rice or as a salad with lettuce. It’s wonderfully fragrant and full of flavor.

What temp should I bake the chicken at?

Did the chicken thighs on the grill!

I made the marinade last night and grilled the chicken tonight. Used one jalapeño, but next time I’ll use two for more spice. Subbed mint for the cilantro as it was handy. Turned out beautifully! We loved it with the Via Carota salad. Next time some coconut rice would be nice for all the saucy bits. Another winner from Melissa Clark!

Great and very tasty and this was with only four hours of marinating. Next time a lot longer. Notice a couple of reviews mentioned grilling the chicken. I'm a big griller and I have not tried grilling this but I'm not sure this would translate very well to a grill, unless it was charcoal and that would be iffy.

This is fantastic as is. Second time I made it, I made a separate smaller amount of marinade (minus the oil) as an optional sauce for the chicken at the table--a huge hit! Both times I cooked the remaining marinade with the chicken in the oven and it becomes deep and complex cooked. Uncooked as a table sauce, it is bright and fresh and wonderful. Either way (or both!) is great. Also, with green papaya salad I served peanut noodles--a perfect match! Thanks again, Melissa Clark.