Ingredients
- 1 kg Skin on chicken thighs
Dry spice Rub
- 2 tsps bbq spice seasoning
- 2 tsps thai 7 spice seasoning
- 1 tsp dried Rosemary
- 1 tsp dried thyme
- Salt and pepper
Marinade
- 2 tbsps soy sauce
- 1 red chilli seeds removed and finely chopped
- 2 cm piece of ginger finely chopped
- 3 garlic cloves finely chopped
- 2 tbsps honey
- 10 cherry tomatoes halved
- Pinch of pepper
Optional garnishing
- Fresh chives or herbs of choice
Instructions
- Pre heat oven to fan 200
- Place the dry rub ingredients into a small bowl apart from the salt and pepper. Stir to combine.
- Pat the chicken thighs dry with some kitchen roll and place in a large ovenproof dish. Scatter the dry rub into the dish with the chicken and pat into both sides then season each chicken thigh really well with salt and pepper.
- Heat a large skillet on a medium-high heat. Once hot, add 1 tbsp of avocado oil followed by the chicken skin side down. Cook for 8 minutes in total turning halfway through.
- Add the chicken back into the oven proof dish.
- Place all the marinade ingredients into a small bowl and stir to combine. Pour the marinade over the chicken before placing in the oven for 18-20 minutes until cooked through. (Make sure your chicken has an internal temperature of 165℃)
- Once cooked, allow to rest for 5 minutes and top with fresh chives.
Nutrition
Calories: 523kcal | Carbohydrates: 14g | Protein: 35g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 208mg | Sodium: 337mg | Potassium: 582mg | Fiber: 1g | Sugar: 7g | Vitamin A: 253IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 3mg
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