This quick and easy chicken dish is perfect for a busy week night. Leftovers are delicious in wraps, salads and sandwiches.
1 kg skinless, boneless chicken thighs
Marinade:
¼ cup olive oil
2 Tbs lemon juice
4 cloves garlic, crushed or 1 Tbs grated ginger
1 Tbs honey
1 tsp paprika
1 tsp salt
1 tsp oregano
¼ tsp chilli flakes
¼ cup finely grated Parmesan
Freshly ground pepper to taste
To garnish:
Fresh herbs
Mix all ingredients for marinade. Marinate the chicken in about three quarters of the mixture. Keep the remaining quarter for serving. Make sure the chicken is well-covered with the mixture, then leave it to marinate, covered, overnight in the fridge. If you don’t have time to marinate it overnight, a minimum of 30 minutes will do.
Cook the chicken at 200ºC in the oven, or on a hot barbecue or in an air fryer at 200ºC for 20-25 minutes or until cooked through and browned. Turn over about halfway through cooking. Slice downwards and arrange on a serving plate. Drizzle with the remaining marinade and garnish with herbs.
Serves 4
