Lemon and Five Spice Chicken
A deliciously sticky glaze which makes a delightful summer supper - or packed lunch if you have leftovers. Both sweet and sour, this would also be great on the BBQ.
If you really want the marinade to infuse the chicken, start this the night before. Or if you're in a rush, throw all the ingredients together and pop under the grill - it will still be tasty. The marinade uses mostly store-cupboard ingredients and involves next-to-no chopping so it's a real doddle and very quick to do.
Ingredients:
2 lemons (or 2 tbsp lemon juice from a bottle)
3 tablespoons of light or dark brown sugar
Small knob of fresh ginger, grated (easiest to do this with frozen ginger, no need to peel)
2 garlic cloves (optional)
5 tbsp soy sauce
1/2 - 1 tsp Chinese five spice powder
Splash of dry sherry/white wine (if you have any)
8 chicken thighs (skinless, boneless thigh fillets are good for this)
Squeeze the juice from 1 lemon into an ovenproof dish that will fit all of the chicken in. Cut the other lemon into slices and add to the dish, along with all the other ingredients except the chicken. Mix everything together then add the chicken and stir to coat it.
Leave to marinate for 5 mins - 24 hours.
Heat the grill and cook the chicken for 20 minutes, spooning over the marinade and turning regularly.
Great with new potatoes or cous cous and a green salad.
If you really want the marinade to infuse the chicken, start this the night before. Or if you're in a rush, throw all the ingredients together and pop under the grill - it will still be tasty. The marinade uses mostly store-cupboard ingredients and involves next-to-no chopping so it's a real doddle and very quick to do.
Ingredients:
2 lemons (or 2 tbsp lemon juice from a bottle)
3 tablespoons of light or dark brown sugar
Small knob of fresh ginger, grated (easiest to do this with frozen ginger, no need to peel)
2 garlic cloves (optional)
5 tbsp soy sauce
1/2 - 1 tsp Chinese five spice powder
Splash of dry sherry/white wine (if you have any)
8 chicken thighs (skinless, boneless thigh fillets are good for this)
Squeeze the juice from 1 lemon into an ovenproof dish that will fit all of the chicken in. Cut the other lemon into slices and add to the dish, along with all the other ingredients except the chicken. Mix everything together then add the chicken and stir to coat it.
Leave to marinate for 5 mins - 24 hours.
Heat the grill and cook the chicken for 20 minutes, spooning over the marinade and turning regularly.
Great with new potatoes or cous cous and a green salad.
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