Thai Stick Chicken
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
4 chicken pieces (or 8 chicken drumsticks)
2 red chiles
1 inch piece of ginger, peeled and roughly chopped
5 cloves of garlic, peeled
2 lemongrass stalks, roughly chopped
A good handful of coriander leaves and stalks
2 Tbsp light brown sugar
2 Tbsp lime juice
3 Tbsp fish sauce
Instructions:
Using a sharp knife, cut a few slashes into the chicken pieces. Place the chicken pieces into a large ziplock freezer bag.
Place the remaining ingredients into a food processor and blend until you have a runny past. Pour the marinade over the chicken in the freezer bag, making sure that the chicken is well-coated. Seal the bag and leave the chicken to marinate in the fridge overnight, but a few hours is also fine.
Take the chicken out of the fridge and let it come to room temperature (about 20-30 minutes.)
Preheat to 425 degrees F.
In a roasting dish that will contain all of the chicken pieces later, lightly drizzle the bottom of the dish with olive oil. Arrange the chicken pieces in the pan and roast for 35-40 minutes until the skin is lovely and golden.
Serve with steamed jasmine rice.
From eatlittlebird.com