Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Preheat oven to 200°C (400°F).
In a large bowl or resealable plastic bag, mix all ingredients except chicken. Add the chicken, coat well and marinate in the refrigerator for 4 hours (or more if possible).
Place chicken on a baking sheet covered in aluminum foil. Bake in preheated oven for about 40 minutes or until a thermometer inserted in the breast or thigh indicates 77°C (170°F).
Serve with wide rice noodles and snow peas.
For optimal flavour, spatchcock the chicken before marinating. Remove the backbone using a knife or kitchen shears and pull open to flatten. This way, the chicken can marinate perfectly.
|Per 160 g serving||Amount|
|Saturated Fat||1 g|
|Per 160 g serving||% Daily Value|