Ingredients
750 g chicken thigh meat
2 tbsp rice bran oil
¼ cup light soy sauce
2 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
2 tbsp bourbon whiskey
2 tbsp brown sugar
2 slices ginger
2 cloves garlic, crushed
Directions
Place the chicken thighs in a shallow 20 x 30 cm baking dish. Combine SIDS LOW SUGAR RASPBERRY VINEGAR and the remaining ingredients and pour over the chicken. Cover and marinate in the refrigerator overnight. Turn the thighs occasionally to make sure they are entirely coated in the marinade.
Preheat the oven to 180°C. Bake the chicken, uncovered, with the marinade, for 45-60 minutes, basting occasionally, until the juices run clear when the chicken is pierced in the thickest part of the thigh, or a meat thermometer reads at least 77°C in the same part of the thigh. Serve hot.
