I had leftover uncooked chicken thighs – this doesn’t happen very often in my household 🙂 We were both hungry and we were both looking for an easy lunch. So here’s what I came up with: A simple, no fuzz chicken dish with an asian touch.
One thing that I have learned, though (by an earlier mistake, LOL): If you have a convection oven, don’t use it. Set your oven to 200 °C (390 °F) above-and-below heat only. Your chicken will come out much more tender and much less dry! I served this with rice, drizzled with the liquid from the roasting pan and sprinkled with some spring onion and sesame seeds.
Ingredients:4 chicken thighs For grilling: Sweet and sour dipping sauce |
Method:In a fitting baking dish, coat the chicken thighs with olive oil and season them (as they are, bone-in and skin-on) on all sides. Roast them in the (preheated) oven for 35 – 45 minutes, depending on size until cooked through and tender. At the end set your oven to “grill” – that’s above-heat at ~270 °C (~510 °F), coat them amply with plain, store bought sweet and sour sauce and let that caramelize for a few minutes. Sprinkle with chopped up green onion and some sesame seeds (just for show). Done. As stated above: Serve with rice. |
