If you have time to marinade the chicken then the flavour will be improved. If you wish to make this dish more substantial serve with some jasmine rice.
- 8 large chicken thighs
- 50g (2oz) root ginger, peeled and grated
- 2 garlic cloves, crushed
- 4 tbsp light soy sauce
- 4 tbsp runny honey
- Juice of 1 lime
For the salad:
- 1 romaine lettuce, washed and shredded
- 1 cucumber, halved, deseeded and cut into thick slices
- 4 spring onions, trimmed and finely sliced
- 1 large red chilli, finely sliced
- Handful of coriander leaves,
- Handful of small mint leaves
- 1 tsp caster sugar
- Juice of lime
Trim the chicken thighs of any excess skin and fat and make a couple of deep slashes on the top of each one. In a large, non metallic bowl that will hold all the chicken, mix together the ginger, garlic, soy sauce, honey and lime juice. Stir well add the chicken and leave to marinade for 30 minutes.
Heat the oven to 200C, 180C fan, 400F, gas 6. Remove the chicken from the marinade and reserve the marinade. Place the chicken on a large baking tray lined with foil and cook in the oven for 20 minutes. Spoon the reserved marinade over the chicken and return to the oven for a further 15 minutes or until the chicken is golden brown and cooked through.
Meanwhile prepare the salad. Mix all the ingredients except the sugar and lime juice together. Whisk the sugar and lime juice together until the sugar has dissolved and pour over the salad. Mix together lightly and divide between four plates. Remove the chicken from the oven and serve two thighs on each plate. Pour over a little of the juices from the tin and serve immediately.