Marinated sweet and spicy chicken thighs
Ingredients:
- 4 dry red chili peppers
- 4 cloves of garlic
- 2 tbsp soy sauce
- 1 tbsp brown sugar or honey
- 1 tsp lemon juice
- 1 lemon
- 1 tsp corn flour or regular flour
- 1 teaspoon salt
- 1 tsp freshly ground pepper
- 1 tbsp oil
- 4 chicken legs
- A handful of fresh coriander leaves
preparation
Marinade:
1. Mix the dry red chili and garlic cloves with a tablespoon of water.
2. Place a pan over medium heat and pour in the oil. Once the oil is heated, add the chili garlic paste and stir for 1 minute.
3. Add the soy sauce, lemon juice, salt, and brown sugar. Stir, then pour 125 ml of water into the pan. Bring to a boil and simmer for 2 minutes.
4. In a cup, add 2 tablespoons of water to the cornmeal or all-purpose flour. Mix and pour into the pan. This will thicken the sauce.
Chicken:
1. In a large mixing bowl, marinate the chicken thigh with the prepared marinade.
2. Let it marinate in the refrigerator for at least 4 hours. For best results, marinate overnight.
3. When you are ready to roast the chicken, preheat the grill to 200 C.
4. Place the chicken pieces in our Culinary Modular Paella Pan or our Cast Iron Skillet.
5. Cut the onion into large wedges and place them between the chicken thighs. Place the thinly sliced lemon on top of the chicken thighs.
6. Grill the chicken for 35 to 40 minutes or until cooked through.
7. Sprinkle some coriander over it and serve warm.
