So last year I put up my other sticky chicken recipe where I used orange juice. The other night I was dying for it, but I had no orange juice so I substituted it with lemon juice and it was equally, if not more delicious. It is the perfect week day meal, I always make extra for work the next day. I don’t eat carbs at night but rice would be the best match so you can soak up all the delicious sauce.
8 free range chicken thighs, skin on
2 sprigs of fresh rosemary
For the sauce:
100 ml mayonnaise
100 ml chutney
100 ml fresh lemon juice
1 tsp cumin
4 garlic cloves, crushed
1/2 lemon, cut into pieces
1 griddle pan/ braai or BBQ
1 large oven proof dish
Preparation 15 minutes
Cooking time 20-25 minutes
Preheat the oven to 180C and turn the braai/ barbeque on.
On a plastic chopping board lay out the chicken thighs and trim off any extra fat. Rub with olive oil and a generous pinch of salt. I used my braai/barbeque to brown the chicken but you can use a non-stick pan or griddle pan.
Brown the chicken, skin side up first for a couple of minutes on each side. Turn them when the skin is extra crispy but not burnt.
While the chicken is browning, mix all the sauce ingredients together. Once the chicken has browned, place the thighs skin side up in the dish, sprinkle with the fresh rosemary and cover with the sauce.
Place the chopped lemon on top and cook in the oven for 20-25 minutes, or until the juices from the chicken are clear.