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Composition of Thai Chicken Thighs:

1. Give 2 for lemon grass stalks chopped
2. Get 1 knob - ginger chopped
3. Provide 1 red chilli and 1 green chilli (or two red chillis, I ran out of them)
4. You need 1 - shallot sliced
5. Provide 2 for large garlic bulbs bashed
6. Take 1 tbsp of rice wine vinegar
7. Prepare 50 ml for oyster sauce
8. You need 2 tbsp of dark soy sauce
9. You need 1 tbsp for caster sugar
10. You need 2 tbsp for sunflower oil
11. Get for Extra drizzle of chilli oil (optional)
12. Need 4 free range chicken thighs

Thai Chicken Thighs steps:

1. Prepare all the veggies, roughly chop them. Place in a blender.
2. Add the oil, rice wine vinegar & oyster sauce into the blender.
3. Next put in the the soy sauce and sugar !
4. Bash the garlic add that too!
5. Now blitz until a paste!
6. Take a pastry brush and carefully cover all the meat! Cook in the oven at 180 degrees, for 45 minutes turning them over half way throughly and coating with any extra juices! I added extra chilli oil 5 minutes from the end! I’ve left the beef ribs in the fridge for another day!
7. Make sure the chicken is thoroughly cooked. Serve them with your choice of sides any drizzle some of the juices over the meat and enjoy!

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