Asian Fusion Oven Roasted Chicken Thighs
8 Boneless Skinless Chicken Thighs and Drums Meat, trimmed of fat
1/2 Cup Mayonnaise (I use Trader Joe’s Organic)
1/4 Cup Trader Joe’s Island Soyaki
1 Tbsp Thai Dark Sweet Soy Sauce (Kecap Manis by ABC)
2 tsp Sweet Chili Sauce (I use Trader Joe’s)
1/2 tsp Trader Joe’s Mushroom & Company Umami Seasoning
1/2 tsp Fish Sauce (I use Red Boat)
2 cloves fresh garlic, minced
1/2 tsp ginger paste
1/2 tsp turmeric
2 Tbsp dried Cilantro
Mix all ingredients starting from the mayonnaise to turmeric. In a medium mixing bowl, place your chicken and pour the marinade over it. Using tongs or clean hands to make sure sure each piece gets coated generously. Refrigerate for at least one hour and maximum 8 hours.
Heat oven to 400°F. Line a large baking sheet with parchment paper and grease with cooking spray (I use Coconut Oil). Place all the chicken on the baking sheet and pour any remaining marinade over the chicken. Sprinkle with sesame seeds and dried cilantro. Roast uncovered for 30-35 min. Serve with Jasmine Rice and veggies. Enjoy.