Ginger, Lemon and Garlic Chicken
If you want something to prepare in advance in order to reduce stress levels (or just save time), this is it! Get ahead with marinating the chicken early in the day - or even the day before - then all you have to do is open the oven door and slip it in for 35-40 minutes or so. Serve with rice or even a pre-prepared potato gratin and a green salad.
6 chicken thighs, excess skin removed Marinade:
1 onion, finely chopped
3 cloves garlic, crushed
1 tbsp. olive oil
1 dsp. grated fresh ginger
1 tbsp. brown sugar
2 tbsps. low salt soy sauce
Oven 200c, fan 180c, gas 6
Gently soften the onion in a little oil with a pinch of salt until translucent
Stir the garlic into the onions and immediately remove from the heat
Add all the other marinade ingredients and stir to combine
Sit the chicken thighs in a snugly fitting oven to table dish and pour over the marinade.
Squish the chicken around a bit to ensure it is well coated
Cover and leave to absorb the flavours in the fridge for an hour or two, but preferably over night
Take the chicken out of the fridge about an hour before cooking if you can to allow it to return to room temperature
Cook for 35-40 minutes or so, by which time the chicken should be cooked through and probe 74c (a little longer nay be needed if the chicken is cooked straight from the fridge.)
Adding salt when frying onions prevents them from catching or cooking too quickly
Although I refer to garlic as crushed, my life has been transformed by such a simple thing as having a good quality grater, so I now grate it in, which is so much less of a faff.
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