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ProductsRoasted Chicken
Ingredients
| Chicken thighs | 2 pcs, 250g each |
| Salt | 1 tsp |
Marinade: | |
|---|---|
| Creamed coconut | 100g/ 4 oz |
| Lemon juice | 45ml/ 3 tbsp |
| Soy sauce | 30ml/ 2 tbsp |
| Vegetable oil | 30ml/ 2 tbsp |
| Garlic cloves (crushed) | 2 pcs |
| Ground turmeric | 5ml/ 1 tsp |
| Five-spice powder | 5ml/ 1 tsp |
| Coriander seeds | 5ml/ 1 tsp |
| Cumin seeds | 5ml/ 1 tsp |
| Peanut butter | 90ml/ 6 tbsp |
| Chilli powder | large pinch |
Directions
- Cut into the left and right sides, and spread the meat open to make it evenly thick and flat.
- Place the skin side upward, and use a fork to punch holes.
- Then, cut the meat in half.
- And rub it with salt.
- Make the marinade. Put these ingredients into a bowl and stir them.
- Let the chicken marinate for 30 minutes or more.
- Line the tray with a cooking sheet or aluminium foil.
- Then arrange the marinated meat on the tray with the skin side facing upward.
- Place it in the upper rack.
- Set to 210°C and cook for about 13 to 18 minutes.
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