Chicken needs pizaaaaaazzzzzz.
Thai basil is an easy to grow herb at home. We grow it in our grow tent with our germination beds over winter. In spring, we just bring them outside in pots. Thai basil has that basil-y aroma, but in a more subtle, woodsy sent. It pairs nicely with hot dragon peppers, which we also grow.
I am sharing this dish using chicken thighs, because they are seriously underrated. I don’t understand why more people don’t use the thigh. it is more flavorful and they are usually cheaper than the chicken breasts. I guess people are still stuck on outdated dietary fat phobia. IF you decide to substitute chicken breast, make sure to add some fat to the pan or the herbs and peppers won’t release flavour as well.
Spicy Thai Basil Chicken Thighs
Ingredients:
- 2 lbs boneless skinless chicken thighs
- 30 leaves fresh Thai basil
- 12 dried dragon peppers
- 1/2 teaspoon ground white pepper
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 whole lemon squeezed
- 1 teaspoon salt
Take half of your basil leaves and lay them flat in the baking dish.(I use a lasagna pan.) Place the dried peppers in the bottom as well.
Lay unfrozen thighs out in a baking dish on top of basil and peppers. Cut your lemon in half and squeeze both halves over chicken. Sprinkle salt, onion, ginger, pepper, and garlic over it evenly.
Bake on top rack in your oven at 375°F for 90 minutes, UNCOVERED.
After you pull it out, let cool five minutes before plating. Take some of the peppers and seasoned juice from the pan and place it on top of the chicken. Tear the rest of your Thai basil up into pieces and garnish your chicken.
This dish is subtly spicy and very flavorful. And of course it is very low carb. I love serving it with fresh sauteed green beans for a light, energizing dinner.
Love Thai basil?
Tomato Cauliflower Soup with Thai Basil
A Sweet Pepper Stir Fry with Thai Basil
