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Recently enjoyed these on a work trip to Miami. So I wanted to reduce the ingredient list and make them easy for Meal prep!
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Ingredients
Marinade:
- 4 Green onions
- 2 tsp Five spice or all spice
- 2 knobs of Ginger
- 5 Garlic cloves,
- 1 tsp Coconut sugar
- 1 habanero chili, deseeded
- Juice and zest of a
- Olive oil
- ½ bunch Cilantro
- ½ bunch Parsley
- Salt and Pepper to taste
1.5 lb / 750 g bone in, skin on, chicken thighs
To Serve:
- Basmati rice/white rice
- Coriander/cilantro (optional)
- Tomato salad
Method
- Combine all marinade ingredients in a food processor and blitz until smooth. In a bowl mix together the chicken thighs and marinade, set in the fridge covered for minimum 30 minutes or overnight
- Preheat oven to 405 F (or 200C) as you bring the chicken out to room temperature. Place evenly on a sheet tray (preferably with a drying rack on top and cook for 35 mins or until chicken reaches 165 F internally
- Serve with cooked rice, tomato salad and fresh lime
Nutrition Breakdown
cals: 524 • fat: 24g • protein: 29g • carbs: 48g
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