Glazed Paired Chickens
6 servings
80 minutes
Glazed paired chickens are a dish of Thai cuisine that combines spiciness, sweetness, and a hint of sourness. It embodies the traditions of Eastern flavors where the harmony of ingredients creates a rich and aromatic marinade. Lemon and garlic add freshness and depth, while honey and tkhemali soften the heat of red chili. Oyster sauce complements the dish with a rich umami accent. The baked chickens are tender inside and golden outside with an appetizing caramelized crust. They are served with boiled rice and green beans, making the dish balanced and nutritious. This is an ideal choice for lovers of exotic flavors and aromas, creating an atmosphere of true Thai feasting.
1
Preheat the oven to 200 degrees.
2
Rub the chicken skin with lemon and minced garlic, then tie the legs of each chicken together with string.
- Lemon: 1 piece
- Garlic: 8 cloves
- Poussin (young chicken): 4 pieces
3
Place the chickens on a baking tray and fill it with water until full. Cover with foil and bake for 30 minutes. Remove the foil.
4
Mix tkemali, oyster sauce, honey, and crushed chili, and coat the chickens. Return to the oven and cook uncovered for another 40 minutes or until done and golden. Remember to baste with the marinade occasionally while cooking.
- Tkemali sauce: 3 tablespoons
- Oyster sauce: 3 tablespoons
- Honey: 1 tablespoon
- Red chili pepper: 4 pieces
5
Serve with boiled rice and green beans.
- Poussin (young chicken): 4 pieces
