6-8 Chicken thighs
Juice of 2 limes
6 tbsp soy sauce (kikkoman)
2 tbsp runny honey
2 chopped fresh red chillies/ dash of chilli sauce
1 tbsp of fish sauce
4 crushed cloves garlic
1 thumb of ginger grated (best to use microplane)
fresh coriander
Marinade chicken thighs for at least 1 hour in fridge.
Pop into a preheated oven 180-190C on baking tray.
Wait for 35-40 minutes until cooked and eat with anything from noodles to baked potatoes and salad. Top with more chilli and coriander.
Lick your fingers and pat your back. Make sure you do this last step in the right order hehe.
4 comments:
Tried this recipe the other day. The marinade and glaze was super tasty but I wish the skin became a little crispier. Any suggestions? Thanks!
The skin should crisp up, sometimes if you pop the chicken in at a high temp say 200C for the first ten minutes and then turn the oven down to 170C you give your skin a head start. Another thing to do is chargrill the chicken skin side down and then pop in oven.
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