Golden Blaze Marinated Chicken Thighs

Drawing inspiration from Southeast Asian cuisine, this marinated chicken balances bold heat, umami depth, and a touch of sweetness. Similar to the rich, spicy-sweet marinades found in Thai and Vietnamese cooking. The fermented chili, garlic, and habanero in Golden Blaze bring layers of flavor, making this dish perfect for grilling, roasting, or pan-searing. Serve it with fragrant jasmine rice, pickled vegetables, or a crisp cucumber salad for a well-rounded meal.

Serves: 4

Prep Time: 2 hours marinating time

Cook Time: 10 - 40 minutes (depending on cooking method)

Ingredients:

• 6 bone-in, skin-on chicken thighs (or boneless)

• 3 tbsp  Golden Blaze

• 2 tbsp soy sauce (or fish sauce for extra umami)

• 2 tbsp coconut milk

• 1 tbsp honey or palm sugar

• 2 cloves garlic, minced

• 1 tsp ground coriander

• 1 tsp turmeric

• Juice of 1 lime

• ½ tsp salt

• ½ tsp black pepper

Instructions:

1. In a bowl, mix Golden Blaze, soy sauce (or fish sauce), coconut milk, honey, garlic, coriander, turmeric, lime juice, salt, and pepper.

2. Place chicken in a ziplock bag or dish and coat evenly with the marinade.

3. Cover and refrigerate for at least 2 hours (overnight for best flavor).

4. Grill: Cook on medium-high heat for 5-7 minutes per side until the internal temperature reaches 75°C (165°F).

5. Oven: Preheat to 200°C (400°F), bake for 35-40 minutes until golden and slightly charred.

6. Pan-fry: Sear in a hot skillet for 5-6 minutes per side, then cook through over lower heat.

7. Serve with jasmine rice, fresh herbs, and pickled vegetables for a Southeast Asian-inspired meal.