- Prep: 45 min
- Cook: 25 min
- Yield: 2 servings
Ingredients
2 chicken bone-in thighs, leg
5 gm Chinese five-spice powder
2 gm ground pepper
3 gm garlic powder
5 gm minced lemon grass
10 gm minced garlic
15 gm honey
5 ml cooking wine
Soy sauce
10 ml fish sauce
5 gm dill leaves
3 gm salt
5 gm basil fresh chopped
5 gm shisho fresh leaf
Directions
1. Prepare the chicken by rinsing it thoroughly and patting it dry with paper towels.
2. Give some cuts from the bone on the meat so the chicken gets marinated well. Do not remove the bone.
3. For the marinade, put the rest of the ingredients in a bowl and mix well.
4. Slather the marinade on the chicken generously (you may not need all of it). Cover with a wrap and marinate in the fridge for at least 30 minutes.
5. To cook, put the chicken in a roasting pan. Put the pan on the highest tray of your oven. Set oven to 200°C and broil with skin side down for 15 minutes.
6. After 15 minutes, flip the chicken over and broil the other side for another 15 minutes.
7. Serve with steamed white rice, kimchi, tomatoes, cucumber, pickled daikon, and carrot.
