Chicken thighs are a staple meat in my fridge. Not only do they have a deeper flavor than breast meat…they are juicier, cost-effective and super versatile to whip into a quick dinner. One of my all time favorite way to prepare dark meat chicken is this black pepper chicken marinated chicken that you simply oven roast. It has become a staple in my family since my aunt Flavy first made it for us over 12 years ago at her house.
6 Chicken thighs (bone-in)
1 tbsp Worcestershire Sauce
1 tbsp fresh ground pepper
Juice of 1/2 lime
1 tbsp freshly chopped cilantro, for garnish
Rinse and trim any excess fat off your chicken thighs, then, then make three slits in the meat to bone.
Mix together the garlic – ginger paste. Worcestershire sauce, salt, freshly ground black pepper and squeeze in the juice of half a lime.
Spoon over the mixed marinade over chicken thighs and massage it into the chicken to coat both sides well. Cover and let chicken marinade int he fridge for anywhere from 30 minutes to overnight.
Pre-heat your oven to 400 F and arrange your chicken in an oven proof skillet or casserole dish and roast the chicken for 40 minutes until the skin turns a lovely golden.
Garnish with freshly chopped cilantro and serve hot with fresh veggies, rice or mashed potatoes.