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4
Easy
By Itamar Srulovich and Sarit Packer
Published 2014
This is a good one to make when people come round, as it is really hard not to like – sweet and sour, plenty of textures, pretty colours and virtually everybody likes chicken. Using chicken thighs here makes it almost impossible to dry the meat out and ensures plenty of chicken flavour to come through the strong marinade.
Mix the marinade ingredients together and use to coat the chicken all over. Cover and keep in the fridge for a minimum of 2 hours to marinate. You can start the meat marinating up to 48 hours in advance – just leave it in the fridge until you are ready to start cooking.