All credit goes to Nagi from Recipe Tin Eats for this recipe. If you don’t follow this blog already, do yourself a favour and do so now! It’s the only food blog you’ll ever need (!) and my personal favourite. Full of delicious, no fuss recipes and packed with fabulous videos – needless to say it’s well above my pay grade. And this chicken recipe (which I’ve adapted slightly*) is one of my absolute favourite’s from her site.
The perfect midweek meal, it’s not only extremely tasty and easy to throw together, but impressive enough to serve for friends too. Versatile as anything, dish it up with steamed or fried rice, cous cous, mashed potato, as part of a salad or on a fresh bread roll with some avo, lettuce and mayo. Yum!
Make it today.
*I add chilli flakes, up the measurements in the marinade, use white vinegar instead of apple cider and bake the chicken for longer (as opposed to grilling towards the end).
oven baked chicken thighs | easy + delicious
1 x kilo of chicken thigh fillets (skinless and boneless)
1/2 cup of tomato sauce
4 x tablespoons of brown sugar
3 x tablespoons of soy sauce
3 x tablespoons of Worcestershire sauce
2 x tablespoons of white vinegar
2 x tablespoons of olive oil
4 x cloves of garlic, crushed
Sprinkling of chilli flakes
Salt and freshly cracked pepper
note | I’m pretty heavy handed here with the tablespoon measurements. Don’t worry about being too exact for this recipe. You can also easily double or triple the recipe for a crowd if you like! There’s no exact rule with how long the chicken should be cooked for – just make sure you cook it a little longer if you’re ‘up’ing’ the quantities.
- Preheat the oven to 200 degrees℃ (fan forced) and line a baking tray with foil.
- In a small mixing bowl, add all marinade ingredients and stir.
- Simply lay the chicken thighs out evenly on the tray and pour half of the marinade over the top.
- Bake in the oven for 20 minutes.
- Take the tray out, turn the chicken over, baste with the pan juices and pour over half of the remaining marinade. Bake for another 20 minutes.
- Take the tray out, turn the chicken over again and pour the remaining marinade over, and baste with the pan juices. Bake for another 10 minutes or until the chicken is really nicely cooked and nearly falls apart when you cut it with a knife.
- Serve the chicken with the extra pan juices drizzled over the top and with your choice of rice, mash or salad.
If you make these chicken thighs, please leave your comments below. xx