Now that I have two hungry grown men, me and two kids living in the house and occasionally my father staying for dinner as well, I am always on the lookout for economical meals that are tasty, fast, easy, healthy and not too hard to clean up after!
Impossible? ...Almost.
This recipe checks every box and if there's any chicken left over it makes a great sandwich filling. Chicken thighs are not only cheaper, but are higher in nutrients than the breast, and are much tastier too.
This recipe would also work really well as a quick marinade for skin-on thighs to cook on the BBQ too.
4 large cloves of garlic, crushed
1/2 cup soy sauce
3Tbs sweet chilli sauce
1tsp dried chilli flakes (or sambal oelek) - or to taste.
1 lime
Fresh coriander leaves, if available
Preheat the oven to 200•C.
Mix the crushed garlic, soy, sweet chilli sauce and chilli flakes together in a large bowl. Throw in the chicken thighs and stir to combine. Then, line a large shallow baking dish with foil or greaseproof paper and spread the thighs out so they are in a single layer.
Bake in the hot oven for 30-40 mins. Cut them in half to check they're done, and if so add the corriander leaves, squeeze fresh lime juice over them and season generously with salt and pepper.
These chilli chicken thighs are super delicious with steamed rice and corn or asparagus. You could also easily whack a cut up eggplant into the oven at the same time too for the Rocket & Eggplant Salad if you liked.
The baked thighs and lime juice make just enough liquid, I think, to go with the rice, but if you had any cubes of chicken stock in the freezer you could add a couple of these at the end to finish the sauce.
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