Lemon Chilli Garlic Chicken Thighs

In this dish chicken thighs are baked with chilli, lemon and garlic.

The chilli is optional, as the Lemon and Garlic Chicken is superb too.

You can make this dish with any of your favourite chicken pieces.

I choose thigh fillets because they stay very moist when baked.

 

INGREDIENTS (Serves 4 to 6)

8 Chicken Thighs, skin on (score the skin on the diagonal 1cm apart like pork crackling; as it bakes to be crispy, and allows the flavours to infuse into the chicken thigh meat.)

1/4 Cup Vegetable Oil

1/4 Cup White Wine Vinegar

3 Lemons, juiced

Hot Chilli Sauce, 1 Tbsp to ???, depending on your taste buds (optional)

6 Garlic Cloves, crushed

1 Tbsps Dried Oregano

1 Tbsps Dried Parsley

1/2 Onion, minced

Sea Salt and Pepper to season

 

METHOD

Preheat the oven to 180 degrees Celsius.

Arrange the thigh pieces in a large baking tray.

Combine the vinegar, chilli, lemon juice, garlic, oregano, parsley, onion, salt and pepper with the oil in a small mixing bowl and pour this mixture over the chicken.

Bake in the preheated oven for 25 to 30 minutes, basting the chicken with the sauce mixture.

Let the chicken rest for 5 minutes and serve hot with rice and asian greens.

Asian Green Recipe:

http://beccannonsrecipes.blogspot.com/2011/07/asian-green-side.html