Cardamom chicken with salt and pepper crust

    4 hours 55 min

    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.

    77 people made this

    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 & ratings
    Average global rating:

    Reviews in English (66)


    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


    The combination of flavors was just wrong. In fact, I didn't like the smell or taste of the marinade, but I thought maybe combining it with the chicken and cooking it would help. It didn't. It tasted exactly the same. After a couple of forced bites, everyone at the table agreed that it was just inedible, and we threw the rest away. It's a rare meal that's so bad we can't even tolerate it. I followed the recipe exactly, so it must not be my family's type of thing.  -  22 Dec 2005  (Review from Allrecipes US | Canada)


    Delicious and flavorful. I didn't make any major alterations with this recipe, other than probably going heavier on the spices that the recipes calls for and marinating this for probably close to 24 hours. This is so tasty moist. I've had this hot and cold and it's perfect either way. Thank you for the recipe. Oh yes. and I used chicken breasts instead of thighs.  -  13 Sep 2005  (Review from Allrecipes US | Canada)