Chicken Wrapped in Banana Leaves
Tender chicken and vegetables in a savory soy glaze, wrapped in banana leaves and baked until fragrant. A simple, impressive weeknight dinner.
- Total time
- 45 min
- Servings
- 4
- Calories
- 380
- Protein
- 28g
Ingredients
- 4 large pieces banana leaves
- 1.5 lb chicken thighs
- ¼ cup soy sauce
- 2 medium carrots
- 2 cups cabbage
- 1 tbsp sesame seeds
- 3 cloves garlic
Instructions
- 1
In a bowl, mix the 1/4 cup soy sauce, 3 minced garlic cloves, and 1 tbsp sesame seeds. Add the 1.5 lb chicken thighs and toss to coat. Let marinate for 10 minutes.
- 2
Meanwhile, thinly slice the 2 carrots and 2 cups cabbage. If your banana leaves are stiff, soften them by passing over a flame or dipping in hot water for a few seconds.
- 3
Lay out 4 large banana leaf pieces. Divide the chicken and vegetables evenly among them, placing the vegetables on top of the chicken.
- 4
Fold each leaf over the filling to form a packet, tucking in the sides to seal. Place packets seam-side down in a baking dish.
- 5
Bake at 375°F for 30-35 minutes, until the chicken is cooked through and the leaves are slightly charred at the edges. Serve hot, opening the packets at the table.
- 6
Optional: add a pinch of chili flakes or grated ginger to the marinade for extra heat.
Tools you’ll need
- baking dish
- mixing bowl
- knife
- cutting board
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