Five Spice Roast Chicken Thighs (0.5 syns)
This lovely recipe works well with chicken drumstick or thighs. And if any of you have one of those halogen ovens – this cooks in no time (12 mins each side). This is about 2 syns per serving of 4 chicken pieces. Great for barbeques.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 people
Ingredients
- 9 Chicken thighs or 18 chicken drumsticks de-skinned
- 2 tbsp honey
- 2 tsp five spice powder
- 2 tbsp light soy sauce
- 1 tbsp Shaohsing rice wine or dry sherry
- 2 tbsp grated ginger 2 frozen large cubes
- 3 garlic cloves 1 frozen large cube
- 1 tbsp groundnut oil
Method
-
Chicken pieces – cut off any excess bits of fat. Add cuts to the thighs/drumsticks for the marinade to seep through.
-
In a separate bowl, add and mix together all the other ingredients.
-
Add the chicken pieces to the mixed spice marinade and mix thoroughly.
-
Allow to sit for 20-30 minutes.
-
Place pieces on a wire rack and stick in the over (or halogen oven). Around 180 C or 160 if fan assisted.
-
Turn pieces after 12 mins (12 mins on each side)
-
Serve with steamed rice if you wish.
Recipe Notes
Please note: Frozen cubes of garlic or ginger can be found in international supermarkets and in some major English supermarket stores. One rectangular cube measures 3.5cm x 3.5cm x 1.5cm.