Hey, how doing?
Today I present to you one of my many favourites chicken recipes; garlic ginger chicken just in time for your Easter menu.
Side note: How was your Palm Sunday? Mine was pretty good. There was hossana march at church, with lots of itchiness from the palm branches and the Sun. My mother decided to prepare palm nut soup after church which is becoming more of a tradition. Did you also eat palm nut soup on Palm Sunday?
- 1/2kg /1.1lb chicken thighs
- 2 1/2 tablespoon grated ginger
- 5 cloves garlic
- 2 teaspoon soy sauce
- 2 teaspoon honey
- 1/8 teaspooon white pepper
- pinch of salt
Wash chicken and pat dry. Grind garlic and ginger together, add soy sauce, honey, salt and white pepper to the garlic and ginger.
Pour the marinate ingredients over the chicken and let it marinate in the fridge for 6 hours or overnight.*
Pre-heat an oven to 190°C or 375°F. Line a baking tray with a baking paper. Arrange the chicken pieces on the tray and bake for 30-40 minutes or till it cooked through.
Marinate for at least six hours to enable chicken absorb the marinate.