Ginger-Soy Chicken Thighs
This simple, Chinese-inspired marinade works a treat, adding flavour without
overpowering the taste of the Chicken. We are suggesting this dish for the BBQ, but the thighs will cook just as well in the oven.
Ingredients - serves 4
8 chicken thighs, skin on, bone in
2 tsp runny honey, for brushing
1 tsp sesame seeds
For the marinade:
5cm root ginger, peeled and crushed
2 tbsp ginger wine or sherry
2 tbsp dark soy sauce
1 tbsp oil
½ tsp sugar
Season the chicken thighs lightly with salt. Mix together the marinade ingredients.
Make one or two shallow incisions into the top of the thighs so that the marinade can penetrate the meat. Coat the chicken thighs with the marinade, covering well. Cover and marinate in the fridge for 2 hours.
Set the barbecue to over 200˚ (220˚ max), and prepare it for indirect cooking. If the
barbecues isn’t hot enough, the skin will not crisp and will remain soggy. Carefully
lay the thighs skin side down, away from the heat, and close the lid of the barbecue.
Leave the thighs to cook for at least 25 minutes. Check that they are cooked right
through, and at least 75˚ in the middle. Turn the thighs over and baste the crispy skin with the runny honey. Sprinkle with sesame seeds.
Serve the chicken on a warm platter, with good finger wipes.