Isn’t it funny how our cravings change with the season? During the summer I crave fresh veggies & loads of fruits, colourful salads, sweet & juicy watermelons and cold smoothies. Come September, the rainy days and colder autumn nights make me crave heartier foods like warm veggie stews, creamy soups and chicken casseroles.
One of the reasons I absolutely love this marinated oven baked chicken thighs recipe is because the meat soaks up all the juices from the marinade and it’s so, so aromatic. The blend of fresh ginger, garlic and teriyaki can be tasted with every bite and the high oven temperature make the chicken skin crispy and delicious. I left the chicken marinate overnight but if you’re short on time you can leave it as long as you can, but I recommend leaving it for at least 2 hours to let the flavours blend in.
So, without further ado, let’s get cooking!
Prep time: 10 min
Cook time: 1h 20 min
Yields: 4 portions (8 chicken thighs)
- 700-800 grams of chicken thighs (approx. 8 pieces)
For the Marinade
- 10 Tbsp Teriyaki sauce
- 5 Tbsp Soy Sauce
- 5 Tbsp Olive Oil
- 3-4 drops Sesame Oil
- 1 Tsp Miso Paste
- 6 cloves of garlic (peeled & crushed)
- Fresh ginger (about 3 cm – peeled and crushed)
- 1 tsp Paprika
- 1 tsp Oregano
- Mix all the marinade ingredients and put them in a plastic freezer bag or container with the chicken thighs. Make sure the chicken is coated in the marinade before you seal the bag/container and put it in the fridge for at least 2 hours, but ideally overnight.
- Once you’re ready to cook it, preheat the over for 5-10 minutes at 200-220°C, place all your chicken thighs including the leftover marinade in a deep oven dish – I used a tempered glass oven friendly container – cover it with a lid or aluminium foil and put it in the oven. Let it cook for 30 mins
- Once the 30 mins are up, take out the lid/aluminium foil and leave the chicken uncovered to cook for another 30 min at 220°C
- When you take the chicken out of the oven it should be nice and crispy, so now turn each piece on the other side and let it cook in the oven for another 20-30 mins until it’s cooked evenly. You want it to be juicy on the inside but crispy on the outside.
Enjoy it with brown rice, salad, sauteed veggies, quinoa or whatever floats your boat. If you’re making this, make sure you tag me on Instagram @nakedbrownie, I’d love to see your pictures. I might or might not have had a couple of glasses of wine while typing this recipe, so if I’ve missed anything and/or you have any questions, leave a comment below 🙂