 Chicken Teriyaki Thighs
Preparation Time: 5 minutes (plus marinate overnight)
Cooking time: 40 minutes
Serves: 4
Quick and easy to prepare, this recipe is perfect for barbecues and al fresco dining. The tangy sauce can also be used with drumsticks or cubes of chicken speared on kebab sticks.
Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently inspected British farms. Or ask your butcher if it’s British.
Ingredients
4 x British chicken thighs
2 tbsp soy sauce
1 tsp demerara sugar
2 tbsp dry sherry
1 tsp finely chopped fresh root ginger
1 clove garlic, crushed
Method
1. Place the chicken thighs in a dish.
2. Combine the soy sauce, sugar, sherry, ginger and garlic, pour over the chicken and mix together. Cover and chill overnight.
3. Preheat the oven to 200°C, 400°F, Gas Mark 6.
4. Put the thighs and sauce into a single layer in a roasting tin. Bake in the oven for 40- 45 minutes, turning halfway through.
5. If barbecuing the thighs, cook over medium hot coals for 35-40 minutes, turning regularly.
6. Serve with roasted tomatoes and warmed tortilla wraps.
Top tip: When BBQing, always make sure the chicken is cooked thoroughly before eating. To check this, pierce the plumpest part of the flesh and make sure the juices run clear. If not, cook further.
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Nutritional Information
| Calories |
397 kcal |
111 kcal |
| Protein |
19.5 g |
5.5 g |
| Carbohydrates |
20.2 g |
5.7 g |
| Fat |
23.5 g |
6.6 g |
| Saturated Fat |
7.4 g |
2.1 g |
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