I was planning to make shish kebab with marinated chicken thighs this time. But at last minute cut my finger by accident and switched to this easy recipe. I am a living proof you can do this with one hand.
How to marinade chicken?
Start with the marination as soon as you decide to make this recipe. You can keep it in the marinade for half an hour or for a fortnight, it is up to you. If you have absolutely no time to wait you can still go ahead and move on. With this marinade you will get a juicy, delicious chicken easily and with no mess.
In a bowl mix all the marinade ingredients: a coarsely chopped onion, several minced garlic cloves, 2-3 tablespoons of soya sauce a teaspoon of mustard, 2 tablespoons of olive oil, 2 tablespoons of honey.
Pat dry the chicken thighs, you can use boned chicken too, but boneless chicken thighs cook faster and easier to eat, especially when you have kids.
Transfer the chicken into the marinade bowl, mix to make sure chicken is covered with the marinade all around. Keep in the fridge until ready to go into the oven.
How to bake the chicken thighs?
Use a large tray, spread an oven sheet to make washing up easier. Place the chicken on to the paper, place them as a single layer. Pour on top the marinade too, continuing to marinade the chicken while it is in the oven. Sprinkle with some rosemary, thyme, smoked paprika and jerk chicken seasoning.
The oven should be heated to 220°C (equivalent 425°C), you do not need to flip them. They will be ready in about half an hour. In the final 5 minute switch the oven to broiling to get some crispiness. If you have a food thermometer it should show an internal reading of 70°C (equivalent of 165°F) for boneless chicken thighs.
What to serve with baked chicken thighs?
Almost always I serve baked chicken thighs with a Rice Pilaf. Boiled potatoes is also a good companion too. I would have made a Shepherd’s Salad too if not for my finger.
Marinated and Baked Chicken Thighs
Equipment
- Oven
Ingredients
- 8 pieces boneless chicken thighs
- ½ teaspoon dry rosemary
- ½ teaspoon smoked paprika
- ½ teaspoon jerk seasoning
- ½ teaspoon thyme
Marinade
- 1 onion finely chopped
- 3 garlic cloves finely chopped
- 2 tablespoons honey
- ½ teaspoons black pepper
- 1 tablespoon olive oil or similar
- 1 tablespoon mustard dijon or similar
- 2 tablespoons soya sauce
Instructions
Marinade
- In a large bowl mix all the marinade ingredients.
- Pat dry the chicken and add to the marinade, make sure the chicken is well covered with the marinade.
- Keep in the fridge for 1 hour or fortnight.
Baking
- Preheat the oven to 220° Celsius
- Place the chicken in a single layer into an oven tray covered with an oven paper.
- Sprinkle with rosemary, thyme, jerk seasoning and smoked paprika.
- Bake for about 25 minutes. Check internal heating to reach 70°Celsius
- For the last 5 minutes change oven to broil to make chicken crispy.
- Remove from oven and serve warm.