Asian-style Chicken Thighs

Serves: 8|Prep: 10 (+1 hour refrigeration time) minCook: 30 min

If you’re not a chef but can mix with a bowl and spoon you can ace my easy Asian-Style Chicken Thighs – your mid-week, deliciously tasty family meal sorted!

I like to serve at least one chicken dish a week. It’s a great source of protein and B vitamins and its texture and mild flavour tend to be well tolerated by children and the fussiest of little eaters. Best part is using leftovers in the lunchbox either shredded on a sandwich or with brown rice.

Ingredients

Method

¼ cup tamari
1 tbs raw honey
1 tsp sesame oil
2 garlic cloves, crushed
2 tsp fresh ginger, finely grated
2 tbs lime juice
8 chicken thighs, skin and bones removed
Fresh coriander (optional)
Lime wedges (optional)

1.	In a small bowl, combine tamari, honey, sesame oil, garlic, ginger and lime juice.
2.	Add chicken thighs and cover in the marinade. Cover and refrigerate for at least an hour or overnight.
3.	Preheat oven to 220C and line a roasting tray with baking paper.
4.	Arrange chicken thighs on roasting tray and roast in oven for 30 mins or until golden brown and cooked through.
5.	Serve with Asian greens, brown rice or quinoa and fresh coriander and lime wedges.

Tip:

This marinade works just as well for any other parts of the chicken (drumstick, breast).

Serve immediately, store in the fridge for up to 24 hours or freeze for up to 4 months.