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Thai Roast Chicken Dinner for Two

We hope you enjoy your winner, winner chicken dinner tonight, inspired by the sweet-savory-sour flavors of Thai cuisine! 

What’s in your bag:

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

What you’ll need from home:

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

Total prep time: 15-17 minutes 

The Chicken and Thai Corn & Zucchini Pancakes 

  1. Preheat your oven to 375F.
  2. Place your chicken on one side of your foil-lined sheet tray and pop it in the oven for 10 minutes. 
  3. Carefully remove your tray and place the pancakes on the open side. Bake for 5-7 minutes more, or until both are warmed to your liking. (Or, if you want, you can crisp up your pancakes in an air fryer!)
    1. 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. 

Show us how you WECO! 

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