Most of the Asians prefer chicken thigh while the Europeans prefer chicken breast. I can’t really understand why would anybody like chicken breast, it’s dry and tasteless comparing to the juicy thigh. Some say that some people do not like to know the part of the animal they are eating thus they avoid anything that looks recognisable while some think the breast are healthier part of the chicken.
Roasting chicken thigh is easy because the meat is juicy, it’s quite a challenge to cook the meat too dry. During my family’s trip to Europe, my mom fried some chicken for us while in Spain as snacks and it was sold out quickly. Checking the ingredients, she marinated the chicken pieces in ginger juice and garlic before frying. Yum!
- 4 Chicken thighs (or a whole chicken)
- 3/4 ball of garlic – peeled
- About a palm size of ginger – skin removed, crushed in pestle and mortar, squeeze for the juice. Keep the ginger bits
- 1 juice of lemon
- 4 small twigs of rosemary
- 3 small twigs of thyme
- 1 twig of oregano
- 4 teaspoon of salt
- Grounded black pepper
- Olive oil
- Add the garlic, ginger juice, left over ginger bits, lemon juice, the herbs, some grounded black pepper and 2 teaspoon of salt into a blender, blend finely.
- Make a few deep cut on the chicken thigh and marinate the chicken thigh with the above mixture for atleast 30 minutes by rubbing all mixtures into the cuts and all over the chicken.
- Pre heat the oven to 200 degree Celsius, lay the chicken on a grill and a grill plate below to catch the oil. Keep the left over used marinade.
- Roast the chicken for 20 minutes, “drip” generously the left over marinade over the chicken thighs by using a spoon, continue to roast for another 20 minutes until the thigh is fully cooked.