Cooking Instructions
1.
Preheat the oven to 200°c/180°C fan/gas mark 6.
2.
Place the
chicken thighs (8)
on a chopping board. Using a sharp knife, deeply score the skin.
3.
In a bowl, mix together the
soy, ginger and garlic paste (1 jar)
with the
honey (85 g)
,
vinegar (30 mL)
and
Worcestershire sauce (15 mL)
to make the BBQ marinade. Toss in the slashed chicken thighs and turn them in the marinade to coat well.
4.
Arrange the marinated chicken thighs on a baking parchment-lined baking tray and cook in the preheated oven for 30 minutes. Once cooked, the chicken should be tender enough to fall off the bone and the juices should run clear.
5.
Scatter with
sliced red chilli (to taste)
and
spring onion (to taste)
. Serve with
baked sweet potato (to taste)
,
sour cream (to taste)
and a crunchy salad of l
little gem lettuce (to taste)
.