Sweet, Spicy and Sticky: Japanese Ginger, Lime Chicken with a Fresh Green Salad
This chicken dish is delicious for summer and the spiciness of the chicken pairs really well with the freshness of the cucumber. This marinade plus the basting creates a wonderfully sticky, sweet and spicy glaze to the chicken. I hope you give this a try! This recipe is based on the Japanese ginger and garlic chicken recipe from Delicious Magazine March Edition. I modified it slightly by making it a bit more spicy, reducing the ginger and adding lime zest. I found that these modifications really worked :)
Ingredients
Chicken
6-8 bone-in chicken pieces (thigh, leg, etc.)
4 garlic cloves, finely minced or grated
40g of fresh ginger, finely minced or grated
3.5 tbsp soy sauce
3 tbsp sake
3 tbsp dark brown sugar
3/4 tsp of chilli flakes
zest of one lime
Salad
half a cucumber
1 tsp of sea salt
1 tbsp of pickled ginger
50g of edamame
Preparation
- In large dish or bowl, combine the brown sugar, chilli flakes, sake, soy sauce, ginger and garlic.
- Using a knife, create small wholes in the chicken.
- Add the chicken to the large dish containing the marinade. Massage the marinade into the chicken.
- Let the chicken marinade in the fridge for 30 minutes to an hour.
- Preheat the oven to 180C or 360F.
- Line a large oven dish with tinfoil. Then place the chicken on the pan and pour half the marinade on top.
- Baste the chicken with the remaining marinade every 5 minutes in the first 20 minutes using a pastry brush or a spoon.
- Cut the cucumber in half and de-seed using a spoon. Slice into thin slices or alternatively you can shred it.
- Do the same for the ginger and combine the two in a small bowl.
- Finally, add the edamame, sea salt and then refrigerate until serving.
- Then let the chicken cook as usual for another 15-20 minutes. Check to see if the chicken is done by piercing it at the thickest area. The juices from the chicken should run clear.
- Serve the chicken with the salad only or with a side of rice.
- Enjoy :)
