It is also a make and bake meal that you can either make ahead in the morning and throw into the oven forty minutes before dinner time or put together in no time with the kids helping measure things out in the evening. My tip, is look for the chicken thighs on sale to use that day and you’ll save more!
Prep time: 5 mins – Cook time: 35-40 mins – Serves 6-8
1 – 1.5kg chicken drumsticks
2 cloves garlic, minced
1 tbsp finely grated ginger, optional
50ml soy sauce
50ml sesame oil
100-150ml terriyaki sauce
1/2 lemon, juice squeezed
1 tbsp sesame seeds
Serving suggestion: steamed broccoli and beans and basmati rice. You can also dress it up with crunchy fried shallots (available at your local supermarket or asian grocer).
Preheat oven to 190 degrees (180 C Fan-forced)
Combine all sauce ingredients and toss chicken to coat in a large and deep oven-proof dish. You can make ahead and leave them to marinade in fridge and then bring to room temperature for 20 mins before placing in oven.
Place chicken with the smooth side down with sauce in a medium deep tray lined with baking paper and pop in the oven for 20 minutes. Remove tray and turn over chicken thighs with smooth side facing up; then shake sesame seeds over the top of them. Bake for another 20-25 minutes.
Meanwhile, prepare rice as per packet instructions and any green vegetables you are serving with the dish.
Slice chicken finely and place on a bed of rice with sauce. Serve with greens and rice.