I love chicken. I can’t deny it. I’m always looking to cook it up different ways but there are sometimes you’re just not bothered to open up a book or the internets for a recipe. So this was just some invention done right!
I wrote the recipe on the fridge as I went along adding things to the marinade. Its super hassle free, its quick and easy and the best bit, it literally only uses two spoons of olive oil! Tender juicy sweet and spicy chicken with an almost burnt glaze with just the right bit of char! Pair it up with the garlic rice and I’m sure you’ll come back to this recipe again and again!
- 2 pieces Maryland chicken, skin removed
- 1 tsp salt
- 2 tbsp plus a bit extra, honey
- 2 tbsp dark soy sauce
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- 1 tsp chilli flakes
- 1/2 tsp cayenne pepper
- 1 tsp ginger garlic paste
- Toasted black sesame seeds for garnish. You could use white too.
For the rice :
- 1 glass rice, soaked
- 3 glasses of water
- 1 egg, beaten
- 6 cloves garlic
- 1 chunka thick butter
- Chopped green onions for garnish
I hate spending hours in the kitchen so usually my recipes have a lot of marination and just basic chucking over the pan or in the over or so. This one kinda uses both because I feel its easier to achieve that glaze over a pan rather than the oven.
Clean the skin and excess fat off the maryland chicken. Mix all the marinade ingredients in a bowl and let sit for about ten minutes.
Cut slits in the meaty parts of the chicken and coat with marinade. Leave this for half an hour. Then flip the pieces so everything gets an even time. These pieces are big, y’all. For another half hour that is.
Preheat your oven on 190 C for ten minutes. Chuck the chicken along with the marinade in a deep heat proof dish in the oven. Let it cook for twenty minutes on 180 C and then take it out, flip it and chuck it in again. For another twenty. The best way to know if your chicken is oven cooked is to insert a knife or a fork and see if the juices run clear.
Even if there is still juice left in the dish, transfer the pieces to a pan. Brush with some extra honey and wait for it to bubble up gloriously, coating the chicken with that glaze. SAUCE IT. UP.
Thats it! Chickens ready!! Onto the rice!
Boil your three glasses of water in a pan and add the pre-soaked rice.
Boil till your rice is almost done, should have a slight bite to it. Drain it and keep it aside. ONLEY FOR A BIT.
In the same pan, melt that chunka gawjus butter. and add all the crushed garlic cloves to it. Saute this till your kitchen smells like it’ll kill all the vampires today itself. Bad jokes aside, saute the garlic till its aromatic and then add in the egg. You can also add some salt and pepper to taste but I didn’t. After your egg is mostly scrambled, plop the rice back in and mix well.
Cover and let cook for around two more minutes on a verrryy low heat. Your rice should be ready for a nibblin.