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This marinade is a family favourite, it works well on so many things including, chicken fillets, pork fillet (cut into kebabs) and in the summer you may remember me sharing a whole spatchcock chicken with this recipe. You do need to be careful though as the marinade can quickly burn if cooked too long. My advice would be, if you think it’s colouring too fast on top and the chicken isn’t cooked, cover with foil and continue in the oven.
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Serves 4
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INGREDIENTS
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8-10 Chicken thighs (bone and skin on)⠀
1 tablespoon sesame seeds (optional)⠀
2 tablespoons Chopped coriander leaves (optional)⠀
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Marinade (combine in a large bowl)⠀
2 tablespoons peanut butter ⠀
1 tablespoon honey ⠀
3 tablespoons soy sauce ⠀
2 cloves crushed garlic ⠀
1 tablespoon sesame oil (could use ground nut oil)⠀
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METHOD
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Coat the chicken thoroughly in the marinade and (if you can) leave for 30 minutes. ⠀
Season with salt and pepper and Roast in an oven of 180 degrees for 30-45 minutes. Remove from the oven sprinkle with sesame seeds and chopped coriander.⠀
Serve with rice or noodles.⠀
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