A delicious recipe for Asian flavoured chicken thighs from Diana Henry.It is best to marinate the meat overnight if you have time. Serve with boiled rice and stir-fried greens or a rainbow salad with an Asian dressing.
Ingredients
- 8 large chicken thighs
- 7 tbsp soy sauce
- 2½ tbsp honey
- 3 tsp sesame oil
- Juice of ½ lime
- 4 garlic cloves grated to a purée
- 4 cm cube of ginger root peeled and grated to a purée
- 1½ tsp chilli flakes (or you can use a chilli sauce to taste, if you like)
- ½ tbsp toasted white sesame seeds to serve
Servings:
Instructions
- Trim the chicken thighs, removing any ragged bits of skin. Put everything else, apart from the sesame seeds, into a dish in which the chicken will fit. Add the meat and turn it so that it gets coated.
- Cover with cling film and put in the fridge (for as little as 30 minutes; as long as overnight).
- Preheat the oven to 190C/180C Fan*/Gas 6.Put the chicken into a roasting tin in which it can all lie in a single layer. Spoon about half of the marinade on top.
- Roast for 35-40 minutes, depending on the size, spooning on more of the marinade halfway through (no later).Remove to a serving dish and pour the cooking juices over the top. Scatter on the sesame seeds.
Share this Recipe
Powered byWP Ultimate Recipe