Thanks to the effect of mayonnaise, the meat is tenderized and becomes juicier.
Here I grilled the chicken in the oven, but if you use boneless thighs or breast, you can cook them in the pan.
Ingredients: for 2 people
2 chicken thighs
Accompanying vegetable (optional: here I prepared 1/2 pumpkin)
For the marinade sauce:
2 tbsp. Miso paste soup*
2 tbsp. mayonnaise soup
1 C. white wine soup
1 C. honey soup
• a ziploc type freezer bag
One day before cooking : in a ziploc type freezer bag, pour the ingredients for the sauce, and leave to marinate in the refrigerator.
Preheat the oven to 180°
Prepare the accompanying vegetable.
Wash, core, peel and slice the pumpkin 7mm thick. Put them in a container in the oven with the thighs from which the marinade will have been roughly removed with the back of a knife.
Bake for about 25 minutes. (It depends on thigh thickness.)
If you need to cook for more than 25 minutes, cover with aluminum foil to prevent burning.
Enjoy your food !
What is this ?
INn Japanese condiment made from fermented soybean paste.
You will find it at organic or in a Japanese grocery store.