Wednesday, 5 March 2014

Japanese Style Roast Chicken Thighs

Roast chicken thighs with crispy skin that are wonderfully simple to prepare. 30 minutes from the oven to your plate!

Japanese Style Roast Chicken Thighs from Nomsies Kitchen

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.



Japanese Style Roast Chicken Thighs from Nomsies Kitchen

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.

Japanese Style Roast Chicken Thighs from Nomsies Kitchen

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 from Nomsies Kitchen

Japanese Style Roast Chicken Thighs
Prep Time: 5 minutes / Cooking Time: 25-30 minutes
Serves 2

Ingredients
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)

Method

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.


Japanese Style Roast Chicken Thighs from Nomsies Kitchen

A few more chicken recipes that you will love:


Sweet Balsamic Baked Chicken Thighs from Nomsies Kitchen



Turmeric Fried Chicken from Nomsies Kitchen

Lemon Chicken from Nomsies Kitchen


See all of my recipes with chicken

4 comments:

  1. I've recently started writing down our weekly meals because I've just been so bored of all my recipes. While I'm not a big fan of chicken thighs, I'm a fan of anything Japanese. So I will try these for my family. Thanks for the inspiration. #GetHimFed

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  2. Reporting back. These are amazing! They were all gone in minutes. Thank you!

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  3. Hi Xiomara, I am so glad you liked them! What did you use to replace chicken thighs? By the way, I really like your new Mizuno Hitogamis, keep on running! :)

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  4. I just made this recipe but threw them on a propane bbq till they were slightly charred. DELICIOUS!
    Pro-tip: freeze your piece of ginger and it keeps for months and is super easy to grate into marinades!

    ReplyDelete

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