Ingredients
* 1 kg boneless chicken thigh fillets (skin-on)
* 1 tbsp salt
* 1 tsp black pepper
* 1 tbsp garlic powder
* 1 tsp paprika
* 1 tbsp soy sauce
* 1 tbsp oyster sauce
* 1 tbsp calamansi or lemon juice
* 1 tbsp brown sugar (optional)
* 2 tbsp melted butter or oil
Method
1. Mix salt, pepper, garlic powder, paprika, soy sauce, oyster sauce, calamansi juice, and brown sugar.
2. Rub the marinade over the chicken and marinate for at least 6 hours or overnight.
3. Lay the chicken skin-side down and roll tightly into a log. Tie securely with kitchen twine.
4. Brush with melted butter or oil.
5. Roast at 180°C (350°F) for 60–75 minutes, basting every 15 minutes.
6. Increase the temperature to 220°C (425°F) for the last 10–15 minutes until the skin is crispy.
7. Rest for 10 minutes before slicing. Serve with spicy vinegar or gravy.
2. Honey Garlic Chicken Thighs
Ingredients
* 2 kg chicken thighs (bone-in or boneless)
* 1 tsp salt
* 1 tsp black pepper
* 1 tsp paprika
* 1 tsp garlic powder
* 2 tbsp cornstarch
* 4 garlic cloves, minced
* ¼ cup honey
* 2 tbsp cooking oil
* 2 tbsp soy sauce
* 1 tbsp butter
* 1 tsp sesame seeds (optional)
* Chopped parsley or spring onions for garnish
Method
1. Season chicken with salt, pepper, paprika, garlic powder, and cornstarch.
2. Heat oil and cook the chicken for 6–8 minutes per side until golden and cooked through.
3. Remove the chicken from the pan.
4. In the same pan, melt butter and sauté garlic until fragrant.
5. Add honey and soy sauce; simmer for 2–3 minutes.
6. Return the chicken to the pan and coat well with the sauce.
7. Garnish with sesame seeds and parsley. Serve with rice or mashed potatoes.
3. Spicy Garlic Chicken Bites
Ingredients
* 1 kg boneless chicken thighs, cut into bite-sized pieces
* 1 tsp salt
* ½ tsp black pepper
* 4–5 dried red chilies, cut into pieces
* 8 garlic cloves, chopped
* 1 tbsp ginger, minced
* 2 tbsp soy sauce
* 1 tbsp oyster sauce
* 1 tsp chili flakes (optional)
* 2 tbsp cornstarch
* 3 tbsp cooking oil
* 2 spring onions, chopped
Method
1. Season chicken with salt, pepper, soy sauce, oyster sauce, and cornstarch.
2. Marinate for 20–30 minutes.
3. Heat oil and fry the chicken until crispy and golden. Remove from the pan.
4. In the same pan, sauté garlic, ginger, and dried chilies for 1 minute.
5. Add the fried chicken and toss well.
6. Sprinkle chili flakes if you like extra heat.
7. Garnish with spring onions and serve hot.
4. Honey Lemon Chicken Wings
Ingredients
* 1 kg chicken wings
* 1 tsp salt
* 1 tsp black pepper
* 1 tsp garlic powder
* 2 tbsp soy sauce
* ¼ cup honey
* 3 tbsp fresh lemon juice
* 1 tbsp lemon zest (optional)
* 3 garlic cloves, minced
* 2 tbsp cooking oil
* Chopped parsley for garnish
Method
1. Marinate the wings with salt, pepper, garlic powder, and 1 tbsp soy sauce for 30 minutes.
2. Bake at 200°C (400°F) for 40–45 minutes, turning halfway, or deep-fry until crispy.
3. In a saucepan, heat oil and sauté garlic.
4. Add honey, remaining soy sauce, lemon juice, and lemon zest. Simmer for 2–3 minutes.
5. Toss the cooked wings in the honey lemon glaze until evenly coated.
6. Garnish with chopped parsley and serve hot with lemon wedges.