Wednesday, 29 June 2016

Honey Soy Chicken

Marinating some chicken pieces in this honey & soy marinade means that you get not only beautifully tender and flavoursome dark meat falling off the bone but you’ll also end up with the most amazingly delicious sauce for drizzling over when you serve. Make sure then to serve this with something that you can soak up some of those tasty juices with. I opted for roasted baby potatoes but you could just as easily go for some crusty bread or mash.

It would have been nice to garnish with a little chopped parsley but sadly I forgot to buy some.

Honey Soy Baked Chicken
Serves 2

1 tbsp olive oil
½ tbsp toasted sesame oil
2 tbsp honey
2 tbsp light soy sauce
2 garlic cloves, crushed
¼ tsp ground ginger
¼ tsp freshly ground black pepper
4 bone-in chicken pieces with skin (I used 2 drumsticks and 2 thighs), about 500g
sea salt
parsley, chopped

Mix the first 7 ingredients together in a large plastic freezer bag and then the chicken pieces making sure to coat each piece in the marinade. Leave to marinade for a good couple of hours (or overnight in the fridge).

When ready to cook tip the chicken and marinade into a baking dish and bake in a preheated oven for 25 minutes with the thighs skin side up.

Turn the drumsticks and flip the thighs skin side down and cook for another 10 minutes. Then turn the drumsticks and flip the thighs again so they are skin side up again and finish cooking for another 10-15 minutes to crisp up the skin.

Make sure the chicken is cooked through and serve with some roasted baby potatoes and a green vegetable or salad.

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