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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 last 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. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Serves 4
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INGREDIENTS ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Marinade (combine in a large bowl)⠀
2 tablespoons peanut butter - I used @wholeearth dark roasted
1 tablespoon maple syrup⠀
3 tablespoons soy sauce ⠀
2 cloves crushed garlic ⠀
2 spring onions - finely chopped
1 teaspoon grated ginger
1 red chilli - finely chopped
1 tablespoon sesame oil (could use groundnut oil)⠀
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8-10 Chicken thighs (bone and skin on)⠀
1 tablespoon sesame seeds (optional)⠀
1 chilli - sliced
2 spring onions - sliced
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METHOD ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Preheat the oven to 190 degrees. Slash the chicken through the skin in 3 places. This allows the marinade to penetrate the chicken and speeds up the cooking process.
Coat the chicken thoroughly in the marinade and (if you can) leave for 30 minutes. Sprinkle with sesame seeds and season with salt and pepper and Roast in an oven for 30-45 minutes. Remove from the oven sprinkle with spring onion a chilli.
Serve with rice or noodles.⠀
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