Image Aaron McLean
Quick, easy and super tasty mid week chicken dinner - kids will love it.
Serves 2 to 4
Prep time 5 min plus marinating time
Cook time approx 25 min
Ingredients
1 tbsp Olivado Avocado Oil
2 tbsp honey
4 cloves garlic, crushed with the flat blade of a knife
4 tbsp soy sauce
Salt and freshly ground black pepper
4 large chicken thighs, skinned and boned
Method
Place the oil, honey, garlic, soy sauce, salt and pepper in a shallow dish and mix well
Add the chicken and turn to coat, rubbing the marinade into the flesh. Cover the dish with plastic wrap and refrigerate for at least 1 hour, turning once during the marinating period.
Preheat the oven grill to hot and line the grill pan with tinfoil.
Remove the chicken from the marinade and pat dry with paper towels. Reserve the marinade. Place the chicken under the grill and cook, turning from time to time and basting with the marinade every 5 minutes for 25 minutes or until cooked through and browned on all sides.
Remove from the oven, rest for a few minutes then cut into pieces if desired.
Serve with a side salad of julienned chilli, ginger, green capsicum, spring onions, mint and coriander, dressed with a touch of oil and soy sauce. You can add a side of rice if you're feeling hungry.
Serves 2 to 4
Prep time 5 min plus marinating time
Cook time approx 25 min
Ingredients
1 tbsp Olivado Avocado Oil
2 tbsp honey
4 cloves garlic, crushed with the flat blade of a knife
4 tbsp soy sauce
Salt and freshly ground black pepper
4 large chicken thighs, skinned and boned
Method
Place the oil, honey, garlic, soy sauce, salt and pepper in a shallow dish and mix well
Add the chicken and turn to coat, rubbing the marinade into the flesh. Cover the dish with plastic wrap and refrigerate for at least 1 hour, turning once during the marinating period.
Preheat the oven grill to hot and line the grill pan with tinfoil.
Remove the chicken from the marinade and pat dry with paper towels. Reserve the marinade. Place the chicken under the grill and cook, turning from time to time and basting with the marinade every 5 minutes for 25 minutes or until cooked through and browned on all sides.
Remove from the oven, rest for a few minutes then cut into pieces if desired.
Serve with a side salad of julienned chilli, ginger, green capsicum, spring onions, mint and coriander, dressed with a touch of oil and soy sauce. You can add a side of rice if you're feeling hungry.
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