Don't be turned off by the idea of 'just' salt and pepper. The marinade is intense with flavour, but it's the final seasoning of simple salt and pepper that really makes it delicious. Gotta use sea salt and freshly ground pepper here, please don't bother with the usual stuff. Such a difference.
4 cloves garlic, crushed
3 tablespoons (60ml) soy sauce
2 tablespoons rice vinegar
2 teaspoons honey
1/4 teaspoon ground cardamom
6 chicken thighs
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
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Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag and squeeze to coat. Press out most of the air and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
Preheat the oven to 200 degrees C. Remove the chicken from the marinade and discard the marinade. Place chicken on a grilling pan or baking tray. Season with sea salt and freshly ground black pepper.
Roast in the oven for 40 minutes, or until chicken is browned and crisp and cooked through.
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.