July 26, 2016

Who doesn’t want the kids saying “That’s incredible”? The marinade takes a couple of minutes in the morning, then cook these in the evening. Too easy. Serves 4


2 large shallots, minced
3 spring onions, thinly sliced
3 Tbsp balsamic vinegar
3 Tbsp coconut oil
1 Tbsp soy sauce
1 Tbsp fish sauce
salt and pepper to taste
8 chicken thighs


  1. Mix together the shallots, spring onions, vinegar, oil, soy sauce, fish sauce, salt (2 large pinches) and pepper (several grinds) in a large bowl. Add the chicken on top, and use your hands to make sure the chicken is well-covered in marinade. Refrigerate for a few hours.
  2. Preheat oven to 190°C (fan-forced) or 210°C. arrange the chicken in an oven-safe baking dish and bake for 40-45 minutes, flipping the pieces after 20 minutes.
  3. Arrange the chicken on a platter and pour the cooking liquid over the top.
  4. Serve with steamed vegies.
0/5 (0 Reviews)