Dedicated to lovers of sweetish tender meat: chicken thighs in ginger-honey marinade. The combination of marinade, seemingly incompatible ingredients, creates a unique flavor range. In principle, you can use any part of the chicken, and you can take a whole carcass. To the meat soaked with marinade, it is desirable to withstand the chicken in it as long as possible, from a few hours. Ideal - pickle chicken in the evening, pickle night, and bake in the morning.
List of ingredients:
- 3-4 thighs,
- 1 tsp. grated ginger root,
- 1 tbsp. l honey,
- 2 tbsp. l lemon juice,
- 0, 5 tsp. salt,
- spices to taste,
- 2 tbsp. l vegetable oil.
1. Make a marinade: pour vegetable oil into a bowl, squeeze lemon juice, grate a piece of ginger root, add honey, salt and spices for chicken. All this mix to a more or less homogeneous state. If the honey is too thick, you can heat it in a water bath.
2. Wash chicken thighs, dry with a towel, remove pieces of feathers, excess skin, cartilage. From above make on two cuts. Rub the marinade on all sides of the chicken, carefully rubbing it into the cuts - so the meat will be marinated better and faster.
3. Marinate a chicken for as long as your time permits. Then cover the baking sheet with foil, shift the hips, on each piece you can put a slice of lemon. Preheat oven to 200 degrees and send the meat there, previously covered with foil. Bake for 20 minutes, then remove the foil and bake another 20 minutes. Get a delicious ruddy crust.
Serve hot chicken thighs in a ginger-honey marinade with vegetable salad, pickles, side dishes, and greens. The meat is incredibly tender and just melts in the mouth. You can cook these thighs for a festive feast - it is simple and does not take much trouble.