This recipe / method of making chicken is sure to encourage me to cook it more often.. I only dirtied one bowl (for marinating) and the result was succulent and delicious. Will definitely be experimenting with this!
First I marinated the boneless chicken thighs in Teriyaki sauce for 30 minutes in the fridge. Make your own like this – I’ll be making my own too soon, but for this time I used store-bought. Alternately use soy sauce, a small amount of sesame oil, honey and fish sauce or any other marinade that you prefer.
Next I prepared foil squares that were big enough to contain the chicken pieces, fold over themselves and close. I wrapped each thigh separately with a small amount (about 2 tablespoons) of marinade.
I used the airfryer for this recipe – preheat on 200 centigrade for 4 minutes – then insert the chicken envelopes and set the timer for 10 minutes. When the time is up, turn the envelopes over and pierce a couple of holes in the foil with a toothpick. Lower the temperature to 180 centigrade and cook for a further 15 minutes. I could fit two foil envelopes in the airfryer at one go.
If you’re using a conventional oven, heat to 200 centigrade and cook for 20 minutes on each side.
When ready let them cool for a couple of minutes before opening the foil carefully (it will be very hot) and serving with some accompaniments. The chicken was moist and cooked through – perfect.
Here it is served with brussel sprouts, french beans and freshly made peach chutney.