Thai Roast Chicken Rice in 30 Minutes: Crispy Skin, Garlicky Rice & Spicy Nam Jim Sauce
Marion Grasby's weeknight take on Thai chicken rice features ultra-crispy oven-roasted chicken thighs, fragrant garlic-ginger jasmine rice cooked in chicken stock, and a bold Thai dipping sauce made with tao jiew (yellow soybean paste), chilies, and coriander. It delivers all the flavour of a classic street-food chicken rice in just 30 minutes — no boiling, no babysitting.
🧾 Ingredients
- 1chicken thighs (bone-in, skin-on)
- 2jasmine rice
- 3chicken stock
- 4fresh ginger
- 5garlic
- 6oil
- 7salt
- 8coriander roots
- 9Thai yellow soybean paste (tao jiew)
- 10white vinegar
- 11sugar
- 12Thai soy sauce
- 13dark sweet soy sauce (ketchup manis)
- 14fresh chilies
- 15fresh coriander (stems and leaves)
- 16cucumber (for serving)
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