An easy chicken recipe from Hawaii which i found in ” Cook Simple ” by Diana Henry. Serve this with rice and stir fried greens, or in warmer weather a mixed salad. The second Marinade is for a Spanish Catalan chicken, cooked in the same way but good with roast potatoes and a green salad.
Ingredients
- 8 free range chicken thighs bone in and skin on
- lime wedges or halves to serve
Marinade for Pacific Lime Chicken
- 5 tbsps runny honey
- 5 tbsps dark soy sauce
- juice of 4 limes
- 3 tsps soft brown sugar
- 3 garlic cloves peeled and crushed
- leaves from 5 sprigs thyme
- black pepper
For the Spanish Catalan version:
- 4 tbsps olive oil
- 8 tbsps runny honey
- juice of a l;emon
- 1 tbsp ground cumin
- 6 garlic cloves peeled and crushed
- sea salt and pepper
Servings:
Instructions
- Mix all the marinade ingredients together. Make incisions in the underside of the chicken and pour over the marinade. Cover with cling film and leave to marinate from 30 minutes to several hours, turning occasionally.
- Lift the chicken out of the marinade and put in a single layer in a roasting tin or shallow gratin dish. Roast in a preheated oven 190 C, 170 Fan, Gas 5 for 35 to 40 minutes, basting from time to time with the leftover marinade and the cooking juices.
- Make sure it is cooked through- if it starts getting too dark in colour cover with foil. The finished dish will be sticky and glossy. Serve with fresh limes.
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