Roast chicken thighs with
crispy skin that are wonderfully simple to prepare. 30 minutes from the oven to
your plate!
Happy Hump Day everyone! It’s already mid-way through yet another week.
Guess what, it is also my thirty second birthday tomorrow!
I was very keen to bake myself a luscious birthday cake all for me.
However, on second thought I decided against it. It is not so much that it
might be construed as the saddest thing ever (in my books, it is never a sad
thing when you bake a cake) but more so because I want to be smiling when I
step on my blasted digital weighing scales. That’s what happens when you watch too
many Special K advertisements.
For the longest time ever, the most popular recipe on my blog is my
recipe for Sweet
Balsamic Baked Chicken Thighs. I am so glad you guys can’t get enough of
it. Neither can I to be honest, so much so that I haven’t bothered to try a new
recipe for chicken thighs in ages.
Well, until yesterday. When I tried this Japanese style roasted chicken
thighs. It was the bomb! Super succulent chicken thighs with crispy skin, and
the flavours of all those ingredients creating a superbly savoury taste, you
won’t be able to get enough of that marinade. I added garlic and ginger powder
into the mix on top of fresh garlic and ginger, just to up the flavour punch
factor.
I served the amazing roast chicken thighs on a bed of stir fried
vegetables, perfect for a lower carb meal. I simply stir fried some cabbage and
broccoli in olive oil seasoned with some salt, pepper and chilli flakes. I
might have just licked the plate, I hope you will too.
Japanese Style
Roast Chicken Thighs
Prep Time: 5 minutes / Cooking Time: 25-30 minutes
Serves 2
Ingredients
750gm Chicken Thighs, bone in (6 medium
pieces)
2 Tbsp Mirin (Japanese Cooking Wine)
2 Tbsp Light Soy Sauce
1 Tbsp Worcestershire Sauce
1 Tbsp Sesame Oil
2 tsp Garlic (diced finely)
1 tsp Ginger (diced finely)
Dash of Black Pepper
1 tsp Garlic Powder (optional)
½ tsp Ginger Powder (optional
Additional 2 Tbsp Sesame Oil (to baste the
chicken in during roasting)
Method
1. Pre-heat oven to 220°C.
Lightly score the chicken skin. In a bowl, whisk together the mirin, light soy
sauce, Worcestershire sauce, sesame oil, diced ginger, diced garlic, garlic powder
and ginger powder. Coat the chicken thighs evenly with the 2/3 of the marinade.
Reserve the remaining 1/3 to baste the chicken thighs with during roasting.
2. Cover a roasting pan with foil. Place
the marinated chicken on it, skin side up. Roast for 15 minutes, then remove
and baste the chicken thighs with the reserved marinade. Roast for a further 5
minute then remove and baste the chicken skin with the additional 2 tablespoons
of sesame oil and roast for the final 5-10 minutes. This will allow the skin to
get all crispy and delicious. Remove and serve.
See all of my recipes with chicken
I've recently started writing down our weekly meals because I've just been so bored of all my recipes. While I'm not a big fan of chicken thighs, I'm a fan of anything Japanese. So I will try these for my family. Thanks for the inspiration. #GetHimFed
ReplyDeleteReporting back. These are amazing! They were all gone in minutes. Thank you!
ReplyDeleteHi Xiomara, I am so glad you liked them! What did you use to replace chicken thighs? By the way, I really like your new Mizuno Hitogamis, keep on running! :)
ReplyDeleteI just made this recipe but threw them on a propane bbq till they were slightly charred. DELICIOUS!
ReplyDeletePro-tip: freeze your piece of ginger and it keeps for months and is super easy to grate into marinades!