Roast chicken thighs with crispy skin that are wonderfully simple to prepare. 30 minutes from the oven to your plate!
Happy Hump Day everyone! It’s already mid-way through yet another week. Guess what, it is also my thirty second birthday tomorrow!
I was very keen to bake myself a luscious birthday cake all for me. However, on second thought I decided against it. It is not so much that it might be construed as the saddest thing ever (in my books, it is never a sad thing when you bake a cake) but more so because I want to be smiling when I step on my blasted digital weighing scales. That’s what happens when you watch too many Special K advertisements.
For the longest time ever, the most popular recipe on my blog is my recipe for Sweet Balsamic Baked Chicken Thighs. I am so glad you guys can’t get enough of it. Neither can I to be honest, so much so that I haven’t bothered to try a new recipe for chicken thighs in ages.
Well, until yesterday. When I tried this Japanese style roasted chicken thighs. It was the bomb! Super succulent chicken thighs with crispy skin, and the flavours of all those ingredients creating a superbly savoury taste, you won’t be able to get enough of that marinade. I added garlic and ginger powder into the mix on top of fresh garlic and ginger, just to up the flavour punch factor.
I served the amazing roast chicken thighs on a bed of stir fried vegetables, perfect for a lower carb meal. I simply stir fried some cabbage and broccoli in olive oil seasoned with some salt, pepper and chilli flakes. I might have just licked the plate, I hope you will too.
Japanese Style Roast Chicken Thighs
Prep Time: 5 minutes / Cooking Time: 25-30 minutes
750gm Chicken Thighs, bone in (6 medium pieces)
2 Tbsp Mirin (Japanese Cooking Wine)
2 Tbsp Light Soy Sauce
1 Tbsp Worcestershire Sauce
1 Tbsp Sesame Oil
2 tsp Garlic (diced finely)
1 tsp Ginger (diced finely)
Dash of Black Pepper
1 tsp Garlic Powder (optional)
½ tsp Ginger Powder (optional
Additional 2 Tbsp Sesame Oil (to baste the chicken in during roasting)
1. Pre-heat oven to 220°C. Lightly score the chicken skin. In a bowl, whisk together the mirin, light soy sauce, Worcestershire sauce, sesame oil, diced ginger, diced garlic, garlic powder and ginger powder. Coat the chicken thighs evenly with the 2/3 of the marinade. Reserve the remaining 1/3 to baste the chicken thighs with during roasting.
2. Cover a roasting pan with foil. Place the marinated chicken on it, skin side up. Roast for 15 minutes, then remove and baste the chicken thighs with the reserved marinade. Roast for a further 5 minute then remove and baste the chicken skin with the additional 2 tablespoons of sesame oil and roast for the final 5-10 minutes. This will allow the skin to get all crispy and delicious. Remove and serve.
See all of my recipes with chicken