Teriyaki Chicken Traybake Recipe
523 Calories & 37.4g Protein per serving | Serves 5
A perfect traybake for a quick and easy midweek dinner when you get in from work and don’t want to be a slave in the kitchen. This recipe has minimal fuss but maximum flavour. Let’s go:
Ingredients:
- 1kg chicken thighs (sustainably sourced where possible)
- Marinade:
- 1 tbsp fresh ginger minced
- 1 tbsp fresh garlic minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp honey
- 1 tsp rice wine (mirin or white wine vinegar are also good substitutes)
Garnish:
- Handful fresh coriander
- 1 red chilli thinly sliced (optional if you like it hot)
- 1 Tbsp sesame seeds
- 3 spring onions thinly sliced
- 1 lime sliced into wedges
Method:
- Mix all marinade ingredients, then pour over the chicken thighs in a separate bowl and let marinade for up to 30 mins.
- Place chicken thighs in a baking tray lined with parchment paper and pour over the rest of the marinade, season with salt and pepper then place in preheated oven at 180c for 45 mins until chicken is cooked and skin is nice and crispy.
- Take out the oven, garnish with all the above garnish ingredients and serve with sticky rice and a cold beer.
