6 garlic cloves, chopped
3-inch piece of peeled fresh ginger root, quartered
5 sprigs lemon balm
8 tablespoons soy sauce
4 tablespoons rice wine vinegar
5 teaspoons honey
3/4 teaspoon salt
3 pounds skinless chicken thighs
(optional ingredients for marinade)
5 Spice powder
Red pepper flakes
Serve with rice and roasted vegetables.
3-inch piece of peeled fresh ginger root, quartered
5 sprigs lemon balm
8 tablespoons soy sauce
4 tablespoons rice wine vinegar
5 teaspoons honey
3/4 teaspoon salt
3 pounds skinless chicken thighs
(optional ingredients for marinade)
5 Spice powder
Red pepper flakes
- In a blender purée the garlic, ginger root, and lemon balm with the soy sauce,
vinegar, honey and salt. - In a resealable plastic bag or a large bowl combine the marinade with the chicken
thighs and let the chicken marinate at room temperature for 15 minutes or it can be
marinaded for up to three hours in the refrigerator. - 15 minutes before placing in the oven, remove from the refrigerator to start
bringing it to room temperature. - Arrange the chicken on the rack of a foil-lined broiler pan, discarding the marinade,
and roast it in the middle of a preheated 375°F oven for 20 to 25 minutes, or until it
is cooked through.
Serve with rice and roasted vegetables.
Chinese-Style Roasted Chicken Thighs
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