Korean Chicken

This is an easy tray bake full of flavour and just needs a salad and rice to finish it off!  I like to marinate the thighs in the sauce overnight which intensifies the taste.  Adding in a tablespoon of gochujang paste is key for the Korean flavour but you could just add a pinch of chilli flakes for a more mild heat.  It’s quite a good one for a dinner party!

Serves 8

GF/DF

Ingredients:

8 thighs, I used organic ones

Spring onion, thinly sliced

Zest and juice of a lime

For the marinade:

1 tbsp gochujang paste

6 tbsp toasted sesame oil

4 tbsp fish sauce

4 tbsp Chinese rice vinegar

2 tbsp sunflower oil

Juice and zest of a lime

10 table honey

8 tbsp grated ginger

2 level tbsp ground ginger

12 garlic cloves, peeled, bashed but left whole

10 tbsp soya sauce, I used tamari 

Sea salt and black pepper

Place all the ingredients for the marinade together into a large bowl and mix together.  Add in the chicken and mix together so that everything is evenly coated.  Leave to marinate for at least 2 hours or even better, overnight.

Preheat the oven to 190 degrees and lay the chicken skin side down in a baking tray with sauce poured over.  Place into the middle of the oven for 40 minutes.  Then carefully turn the thighs skin side up and place back in the oven on the top shelf.  Turn the oven to the grill setting and cook for another 5 minutes to crisp up the skins.  It might take longer but keep an eye so that they don’t burn.

Serve straight away with chopped spring onion and the lime zest and juice!