Thursday, 17 May 2018

Chili Bean Honey Roasted Chicken Thighs


I have a mission. To clean out my fridge of half used ingredients which are taking up space. Besides, these things get moldy after a while and it is really such a waste.

My freezer is also stuffed with odds and ends and I have trouble keeping track of what I have in there. Every time I want something, I would be rummaging through a whole lot of frozen things. I must get organised and not only that, I have to stop being a hoarder.


Yeah, I hoard chicken, beef, mutton and pork. When I see  plump and fresh chicken parts at the supermarket, I have the compulsion to buy because in my head, a whole lot of recipes come to mind. The same goes for beef - I see minced beef I want to make pasta sauce, I see minced lamb, I want to make shepherd's pie. You get the idea.

So I am starting with the two packets of chicken thighs that I picked up some two or three weeks ago (in spite of reminding myself to use up the frozen chicken in stock first). I now have a thing for chicken thighs. They are meaty and juicy and relatively inexpensive. These days I don't give drumsticks a second look.


I made the marinade using chili bean sauce (toban djan), something like the one I made years ago here. This sauce is very salty and pungent but I like it. If I remember correctly, the first time I tasted toban djan was at Esquire Kitchen when it was served as a condiment.

I marinated the chicken thighs for only a few hours (overnight would have been great) and it took me about 30 minutes to get them all nicely roasted.


See the pan juices? I collected the whole lot in a bowl (there was only about 3/4 cup) and added a tablespoon of brown rice vinegar to make a salad dressing. Oh! It was so very nice! 

The pan juices was already salty and sweet (from honey) and all it needed was the vinegar to balance it all out. Yeah, I think this is a good way to use the pan juices (beside tossing with rice).


These chicken thighs turned out very well, all moist and juicy with great flavors. Let's see what I do next with the other frozen meat from my bountiful freezer.

Chili Bean Honey Roasted Chicken Thighs
Recipe source : Phong Hong

Ingredients :
- 6 chicken thighs, bone in.

Marinade (mix all together)
- 1 tablespoon chili bean sauce (toban djan)
- 1 tablespoon light soya sauce
- 2 tablespoons honey
- 1 tablespoon grated ginger
- 1 tablespoon olive oil

Method :
1. Place chicken thighs in a freezer bag.
2. Pour marinade into the bag.
3. Squish the chicken thighs to get them coated with the marinade.
4. Leave in the fridge for a few hours or overnight.
5. Take out and bring to room temperature before roasting at 180C for 30 minutes, basting with pan juices every 10 minutes.

Note : I used the leftover marinade in the bag to baste the chicken thighs.

24 comments:

  1. I often have that same goal but it just seems to keep filling up again!

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    Replies
    1. You got that right. I have the same problem hah..hah..

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  2. with ginger in the marinade, I am sure your roasted chicken thigh taste superb! I keep hounding my spouse to finish using the things he buy from the fridge and in the larder.

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  3. Phong Hong, I love this recipe that you created. The glaze is so beautiful, and the marinade is superb. I must try these yummy chicken thighs! As for having things in my freezer, I forget what I'm storing in there, and I must check things out!

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    Replies
    1. I had a hard time today looking for a packet of pork loin. LOL!

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  4. Oh I leart a new word today, Pan Juices!! I used to scoop big spoons of pan juices from my mum's roastings to drink when I was a small kid.

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    Replies
    1. hah..hah... I love pan juices too!

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  5. I am opposite you, my fridge not much as I am not a good cook, mine always simple item...

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    Replies
    1. That's because you eat out often :)

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  6. I just did the same the other day but I've been postponing my blogpost to give way to other posts of interest.

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  7. I've never basted my chicken with pan juices coz 1) I'm too lazy and 2) I'm afraid that it'll cause the skin to not crisp up. I usually just spoon it over the chicken as a sauce...and yeah, like you, I use it as a dressing too if I have a salad. Pan juices are the best :)

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  8. I always ask for thighs when I eat chicken

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  9. The chicken looks amazing but just wondering, does the chili bean have a strong taste to it? Is it anything like tauchu (not sure of the spelling) beans?

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  10. Thanks! Yes, the chilli bean is strong tasting. More pungent than tauchu. I am not sure if you would like it.

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    Replies
    1. Oh ok... then maybe a no no for us...anything else i can substitute it with you reckon?

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    2. Perhaps you could use tauchu? My mom has a nice recipe using tauchu, honey and 5 spice powder. Maybe I could share the recipe one of these days.

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    3. Oh! That would be lovely. Thanks!

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  11. I on't have big fridge so I cannot hoard food or ingredients in it, good thing is it, hehe~~

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