Chicken Thigh Roast

Name: Chicken Thigh Roast
Yield: 6
Ingredients: 1 1/2 kg of chicken thighs; 1/2 cup (shaken not stirred) of ketchup; 1/2 cup (shaken not stirred) of white wine; 1/2 cup (shaken not stirred) of soy sauce; 1 teaspoon of grated ginger; 1 clove of garlic, minced; 1 envelope/tablet of chicken broth; Salt and pepper to taste

1
1 1/2 kg of chicken thighs
2
1/2 cup (shaken not stirred) of ketchup
3
1/2 cup (shaken not stirred) of white wine
4
1/2 cup (shaken not stirred) of soy sauce
5
1 teaspoon of grated ginger
6
1 clove of garlic, minced
7
1 envelope/tablet of chicken broth
8
Salt and pepper to taste

Ingredients

1
1 1/2 kg of chicken thighs
2
1/2 cup (shaken not stirred) of ketchup
3
1/2 cup (shaken not stirred) of white wine
4
1/2 cup (shaken not stirred) of soy sauce
5
1 teaspoon of grated ginger
6
1 clove of garlic, minced
7
1 envelope/tablet of chicken broth
8
Salt and pepper to taste

Directions

1
1
2
Clean the chicken thighs without removing the skin and cut them into pieces
3
2
4
In a bowl, season the chicken with garlic, salt, pepper, chicken broth, ginger, ketchup, and soy sauce
5
3
6
Place the chicken in white wine mixed with soy sauce and let it marinate for 30 minutes
7
4
8
Arrange the chicken in a greased baking dish and bake in a preheated oven for 40 minutes or until cooked
9
Serve.