Serves 4
- 6 Whole Chicken Thighs OR 4 Breasts, skinless & boneless (see note)
Marinade
- 3 Cloves Garlic, grated
- 1 Tbsp Ginger, Grated
- 2 Tbsp Toasted Sesame oil
- 1 Tbsp Shoaxing rice wine
- 2 Tbsp Tamari
- 1 Tbsp Maple syrup or Runny Honey
- 2 Tsp cornflour (optional)
- Juice of 1 Lime
- Zest of 1 Lime
To serve
- Juice of one lime
- Zest of 1 Lime
- Add the chicken to a ziplock bag.
- Shake the marinade ingredients in a clean jar. Pour into the ziplock with the chicken and marinate for 4-12 hours.
- Preheat grill to high. Place the chicken in a shallow oven proof dish using a fork. Leaving the marinade in the bag.
- Grill the chicken for 6 minutes each side.Remove the chicken from the oven and switch the oven to regular oven function 200 degrees.
- Pour the reserved sauce back over the chicken and cook for a further 20 minutes.
- Check the meat is cooked through before serving.
- Serve with the juice of a lime squeezed over and a good dusting of fresh lime zest.
Notes
- You can use thighs on the bone and leave the skin on the Chicken if you prefer. In this case i would grill for 6 minutes skin side down and then turn so skin side up for 6- 8 minutes until the skin is crisp and golden. If it is on the bone it will also need longer in the oven 35-40 minutes. Check the flesh is cooked before serving.
- The cornflour is there to thicken the sauce however it is just as nice without it!
- My recipes really are a guide and CAN be tampered with, For the sweet toothed add in another tablespoon of maple syrup!!!
- If you like it hot add in some chopped fresh chilli to the marinade.
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