Jazz up your Sunday roast chicken with this crispy, tender recipe.
This one's fairly easy once you get to grips with the deboning of the chicken thighs. However if that's a bit of a faff you can use regular chicken breasts or switch to turkey for a leaner, healthier option. This is a great recipe to spice up your usual Sunday roast or for a wicked addition to a Spring salad.
Preheat Oven: 180 degrees
In a bowl combine the soy, honey, water, cayenne pepper, lime juice and zest. Chop the garlic and coriander and add to the mix. Season your chicken thighs with salt and pepper then cut out the thigh bones leaving the skin on. If you're unsure on how to do this, take a sharp knife, flip the thigh over skin-side down and make two incisions running along either side of the bone. Cut around the cartilage, then the bone should pull away from the meat. OR like me you can watch some YouTube tutorials until you get it right. Once deboned, add the thighs to the marinade and give it a good mix. Cover and refrigerate overnight or for at least 2 hours.
When ready to cook, on a high heat in a pan place the thighs skin-side down to crisp for 3-5 minutes. Remove the chicken from the pan and place on a baking tray. Oven bake for a further 20 minutes.
Serve sliced on top of a lovely green salad or alongside some fluffy roast potatoes.
Molly, 23, London.
A tiny food pornographer, with a minor addiction to burgers and sushi. Following a dairy-free diet not by choice, but forever choosing to eat cheese and chocolate.