Cardamom chicken with salt and pepper crust

    Cardamom chicken with salt and pepper crust


    76 people made this

    About this recipe: Don't be turned off by the idea of 'just' salt and pepper. The marinade is intense with flavour, but it's the final seasoning of simple salt and pepper that really makes it delicious. Must use sea salt and freshly ground pepper here, please don't bother with the regular stuff. Such a difference.

    Serves: 6 

    • 4 cloves garlic, crushed
    • 3 tablespoons soy sauce
    • 2 tablespoons rice vinegar
    • 2 teaspoons honey
    • 1/4 teaspoon ground cardamom
    • 6 chicken thighs
    • 3/4 teaspoon coarse sea salt
    • 3/4 teaspoon freshly ground black pepper

    Prep:10min  ›  Cook:45min  ›  Extra time:4hr marinating  ›  Ready in:4hr55min 

    1. Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
    2. Preheat the oven to 200 C / Gas 6. Remove the chicken from the marinade, and discard the marinade. Place chicken on a baking tray. Season with sea salt and freshly ground black pepper.
    3. Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.

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    Reviews (1)


    Lovely and easy Chicken dish. Don't be tempted to over salt the skin. I love salt but remember the soy sauce in the marinade provides ample saltiness! Thanks for the recipe, will make again. I served with roasted parmesan new potatoes mmm - 05 Nov 2015

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