This chicken dish is delicious for summer and the spiciness of the chicken pairs really well with the freshness of the cucumber. This marinade plus the basting creates a wonderfully sticky, sweet and spicy glaze to the chicken. I hope you give this a try! This recipe is based on the Japanese ginger and garlic chicken recipe from Delicious Magazine March Edition. I modified it slightly by making it a bit more spicy, reducing the ginger and adding lime zest. I found that these modifications really worked :)
Ingredients
Chicken
6-8 bone-in chicken pieces (thigh, leg, etc.)
4 garlic cloves, finely minced or grated
40g of fresh ginger, finely minced or grated
3.5 tbsp soy sauce
3 tbsp sake
3 tbsp dark brown sugar
3/4 tsp of chilli flakes
zest of one lime
Salad
half a cucumber
1 tsp of sea salt
1 tbsp of pickled ginger
50g of edamame
Preparation
- In large dish or bowl, combine the brown sugar, chilli flakes, sake, soy sauce, ginger and garlic.
- Using a knife, create small wholes in the chicken.
- Add the chicken to the large dish containing the marinade. Massage the marinade into the chicken.
- Let the chicken marinade in the fridge for 30 minutes to an hour.
- Preheat the oven to 180C or 360F.
- Line a large oven dish with tinfoil. Then place the chicken on the pan and pour half the marinade on top.
- Baste the chicken with the remaining marinade every 5 minutes in the first 20 minutes using a pastry brush or a spoon.
- Cut the cucumber in half and de-seed using a spoon. Slice into thin slices or alternatively you can shred it.
- Do the same for the ginger and combine the two in a small bowl.
- Finally, add the edamame, sea salt and then refrigerate until serving.
- Then let the chicken cook as usual for another 15-20 minutes. Check to see if the chicken is done by piercing it at the thickest area. The juices from the chicken should run clear.
- Serve the chicken with the salad only or with a side of rice.
- Enjoy :)
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