I loooove chicken, feed me with chicken for days and I would be home and dry but please make sure the chicken is moist and spicy. Ain’t nobody got time for bland or dry chicken. My best part of a chicken is the leg and I must be able to crack the bones too. There is a supermarket around here and each time I go to buy my groceries, I always go to the hot food section and buy their spicy chicken thighs. If I’m very hungry, I would start eating right from the shop and keep my bones for later. Anyways, I stopped the habit of eating it from the shop when hubby told me I shouldn’t be surprised if I find myself on YouTube or Instagram. We all know that wouldn’t be funny at all. A whole me, Ajoke, of my active kitchen eating and cracking bones whilst walking down the supermarket aisle, no way! LOL
Back to my lovely moist succulent chicken, I used most of the ingredient one would find in the pantry. Marinating chicken is one of the easiest and laziest jobs in the kitchen. You marinate and leave for hours and when you come back to it, all you have to do is stick it in the oven, set a timer, leave it and you then come back to it and your chicken is ready to be served. I have made this chicken very moist but if you like your chicken dry, simply leave it leave it uncovered with in the oven and check on it intermittently to avoid burning. If you are wondering why my spicy chicken is almost stewed like, my secret ingredient for this is ketchup, and a little goes a long way too. Right, let’s get cooking!
What you will need
6-8 pieces of soft chicken thigh (substitute with any chicken parts)
5-6tbsp of ketchup
Crushed chilli flake substitute with cayenne pepper (ata gigun/ata gbigbe)
1tsp garlic granules (powdered garlic)
1tsp ginger granules
Pinch of salt (optional)
1-2tsp vegetable oil (optional)
Mixed herbs, substitute with thyme
1tsp paprika (optional)
Add all the ingredients except the chicken into a bowl, mix together till well combined and set aside (taste the sauce and spice accordingly if needed)
Wash your chicken (this is completely optional) and pat dry
Add the chicken to the marinade and mix together till well combined
Leave the chicken to marinate overnight or for at least 4 hours
Preheat the oven at 180⁰ or according to the chicken packet instructions. I use a fan oven and I tend to reduce the temperature from what is instructed on the pack. (You know your oven, use what works best for you)
Place a baking paper or foil on a baking tray, add the chicken and reserve the sauce for basting. Put the chicken in the oven and bake for 45 minutes or till well cooked and water from the chicken runs out clean. After 20 minutes of baking, baste the chicken with some of the remaining sauce and repeat again after another 10 minutes.
- For a moist chicken, cover the baking tray with a foil and bake for about 35-40 minutes. Remove the foil and place the chicken back in the oven to dry up a bit.
- For a healthier chicken, remove the skin on the chicken and follow all the steps for this recipe
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