I really love chicken especially when you find the perfect combination of ingredients to make your marinade. For this particular day, I wanted chicken and vegetables, so I thought roasting some vegetables and marinating chicken thighs would make for a simple meal.
The hard part is to figure out what should I add into it. I have a pretty limited amount of spices lying around the kitchen, so I added them all in.
- 8 chicken thighs, deboned
- 1 cup Soy Sauce
- 1/4 cup Honey
- 1/2 cup Mirin
- 1/2 teaspoon Onion Powder
- 1/2 teaspoonGarlic Powder
- 1/2 teaspoon Cayanne Pepper
- 1/4 tablespoon Salt
- 1/4 tablespoon Pepper
- 2 tomatoes
- 1 bunch of Asparagus
- olive oil
Debone your chicken thighs with a pair of kitchen scissors and cut the bone away. Some people don’t like deboning but I just imagine it as biology class where you need to retrieve some item out of the carcass. Clearly I was an ace in High School biology.
In a bowl, mix together the soy sauce, mirin, honey, cayanne pepper, onion powder, garlic powder, salt and pepper.
Mix it all together until its well combined. Then, if you have time, leave it covered in the fridge for about an hour to marinate.
Prepare the vegetables to be roasted. Wash it and remove the woody ends by bending it until it snaps. Drizzle olive oil over then and season with salt and pepper.
Preheat the oven to 350F and it will need about 15 minutes to be roasted.
Take the chicken into a pan and heat it up to medium heat.
I left it covered so it could retain more of the heat.
You will need 5 – 7 minutes on the first side, then 3 to 5 minutes on the second side, or until browned and cooked through.
Chicken and vegetables all ready for dinner. The chicken would go really well with rice or quinoa, but I really felt like roasted vegetables today.