This is such an easy and versatile dish in that you can whip it up mid week for the family or serve it up to friends on the weekend. Its a winner either way!
- 1 kg chicken thigh fillets
- 3 tbs Hoisin sauce
- 3 tbs Sweet soy sauce
- 1 tbs Sesame oil
- 1 tbs Olive oil or Coconut oil
- 2 cloves garlic (crushed)
- Mix all ingredients in a bowl ensuring that each chicken fillet is coated. Set the bowl aside in the fridge for at least 30 minutes.
- Preheat your oven to 200C (fan forced).
- Using a large roasting pan lay each chicken fillet flat side down and try to leave a gap between fillets (see notes). Drizzle any remaining marinade over the fillets.
- Place the tray on the middle shelf and cook for 35 minutes then remove and allow to rest for 10 minutes.
- Serve with rice or salad.
- A great thing about this recipe is you can make more or less easily. Also, the measurements don’t need to be precise so you can add more of something if you want stronger flavour.
- These fillets are also great done on the BBQ.
- When roasting if you have space between the fillets the marinade is more likely to cook off the bottom quickly and generates less steam so the tops become a deep brown or slightly burnt. When they are close or touching more liquid is retained and the tops are lighter with more moisture. I like to keep a space to intensify the flavour of the cooked marinade on the bottom, but after 25 minutes I add a little boiling water between the fillets to stop it burning so it can be used as a sauce which is especially great if you are having rice.
- See my recipes for Asian Slaw and Asian Salsa.