Thai Marinaded Chicken.

This is an old favourite (had the recipe for years), it works brilliantly with both oven roasted chicken thighs or wings or grill them over charcoal.

I used wings here (as you can see), oven roasted  with a Thai carrot and sweetcorn salad and sweet potato fries (made extra use of the oven there).  

The marinade is sweet (honey), sour (lime), salty, spicy and umami rich with soy and fish sauce.  Yes, spicy isn't a taste sensation unfortunately but I do love using some freshly minced chilli and chilli powder plus coriander powder for added depth.  Ginger and garlic get in too.  It's punchy, tasty and cooks brilliantly.

There's just enough honey to balance the lime, soy and fish sauces..perfect

Ingredients (10 double wings, 6 or 8 thighs)

Marinade:

2 TBSP honey

2 TBSP light soy sauce

1.5 TBSP fish sauce

Zest of 1 lime, grated

2 lime leaves, chopped

Juice of 1/2 a lime, around 2 TBSP

2 tsp red chilli powder or 1.5 tsp cayenne chilli pepper

2 green Thai chillies, minced

1 large clove of garlic,minced

2 tsp minced fresh ginger

Recipe:

Make marinade by mixing everything together.

In a lidded tub, marinade chicken pieces in the fridge overnight.

For oven baking, use the grill/ fan setting (if you have this setting, otherwise fan).  Cook wings or thighs for 30-40 minutes at 185C until done.

If barbecuing, keep wings or thighs off direct heat and cook, turning often, until done.