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Thai Roast Chicken Dinner for Two

Thai Roast Chicken Dinner for Two

Prep time: 15-17 minutes

A half roast chicken that's been brined with Thai aromatics then marinated with tamari and fish sauce. Served with 4 crisp, corn & zucchini pancakes laced with red curry and lime leaf, plus a sweet-sour green papaya & mango slaw with chili-lime vinaigrette. Extra sweet chili sauce comes on the side for dipping in or glazing over your chicken.

In your bag

  • Brined & roasted half chicken
  • Thai corn & zucchini pancakes
  • Green papaya & mango slaw and chili-lime vinaigrette
  • Sweet chili sauce

At home

  • Aluminum foil-lined sheet tray
  • A bowl for mixin’

The Chicken and Thai Corn & Zucchini Pancakes 

  1. Heat a few tablespoons of canola or coconut oil in a large saute pan, and griddle your pancakes for 2-3 mins on each side until they're nice and crisp! Just make sure your pan’s not too hot, we don’t want them to get toooo crispy.
  2. Preheat your oven to 375F.
  3. Place your chicken skin side up on your foil-lined sheet tray and pop it in the oven for 15-17 minutes. 
  4. Optional! Brush some sweet chili sauce over the chicken for the last few minutes of heating for an added pop of flavor. Reserve the rest for dipping!


The Green Papaya & Mango Slaw

  1. Mix the slaw and vinaigrette in your bowl. 
  2. Taste for seasoning, and add S&P to taste! 

Let’s keep the plating as simple as the heating: Arrange a little bit of everything on a plate, scarf it all up!

That’s it! #Dinnersolved, dinner served.
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