Here's another tried, tested, and thoroughly delicious chicken dish which will be perfect for your bonfire night celebrations. Simply serve with some jacket potatoes and mini corn on the cob; it's sure to delight adults and children alike! This dish also makes a scrummy addition to packed lunches the following day if you have any leftovers; highly unlikely though!
Serves approx. 5
50ml Teriyaki marinade (I like to use Kikkomans)
1tbsp dark soy sauce
5tbsp runny honey
1tbsp chilli sauce
1tsp toasted sesame oil
1 garlic clove crushed
1" fresh ginger finely grated and squeezed by hand on to a plate (you need the juice of the ginger - discard the pulp)
10 medium chicken thighs with skin on (feel free to use drumsticks or wings - whatever you fancy!)
5 small jacket potatoes and 5 mini corn on the cob to serve
Wash hands thoroughly (especially after handling raw chicken) you're about to get stuck in!
- Mix all of the ingredients except the chicken into a casserole dish so it fits snugly.
- Pop in the chicken and swirl around in the marinade.
- Cover and refrigerate overnight, circulating the mixture halfway through. You can leave the mixture marinating up to 2 days for the flavours to really get to know each other!
- Preheat oven to 200 degrees/fan assisted 180 degrees/ gas mark 6
- Place the jacket potatoes on a metal skewer, drizzle with a little light olive oil and sprinkle with salt (I like to use garlic salt) and place in the centre of the oven.
- Place the marinated chicken pieces into a clean dish, spoon over some of the remaining marinade and place towards the top of the oven.
- Baste the chicken with the marinade every 15mins to keep the chicken moist. Cook for approximately 35-40 minutes until the chicken is dark, sticky and smells amazing!
- Put the sweet corn in a pan of boiling water with a pinch of salt once the chicken has been cooking for 30mins.
Plate up the chicken with the jacket potatoes and sweet corn, suck up the remaining juices with a baster and drizzle over the whole dish.
Bon appetit! Let the flavours work their magic and enjoy your meal!
The invitation is always open; join me again next week for another Autumnal treat!