Inspired by a wonderful meal I had on Saturday, I said to myself, it’s time for everyone to have this recipe.
You will need:
1 1/ 2 lbs chicken thigh meat
2 tbsp olive oil
1/ 4 cup light soy sauce
2 tbsp red rice vinegar or red wine vinegar
2 tbsp brown sugar, or to taste (up to 4 tbsp if desired)
1 onion cut into thirds
2 slices ginger
2 cloves garlic, crushed
Cut the chicken thighs into smaller pieces and place in a shallow 9 x 13” baking dish. Combine remaining ingredients and pour over the chicken. Cover and marinate in the refrigerator for at least 4 hrs, preferably overnight. Turn the thighs making sure they are entirely coated in the marinade. Preheat the oven to 350. Bake the chicken, uncovered, with the marinade for 45 minutes to 1 hour, turning occasionally, until the juices run clear when the chicken is pierced in the large part of the thigh. Serve hot.
Tip – Feel free to add a little green seasoning to the chicken as well. I use regular oil if I don’t have any olive oil.