2 tbsp. lemon juice
2 tbsp. brown sugar
1 tsp grated fresh ginger
2 tsp soy sauce
8 chicken thighs
black pepper
Method :
Mix together lemon juice, sugar, ginger, soy sauce, and pepper (I added 3 tsp of soy sauce instead of two)
Remove the skin from each thigh and make three oblique cuts with a sharp knife on the thickest part of the chicken thigh. (as in the photo)
The book suggested dipping the thighs in the marinade and frying them immediately on the grill. I did it a little differently... poured the marinade over the thighs left them for several hours, and then fried them in a grill pan. The chicken is ready when, when pierced with a fork or knife, it comes out transparent juice. Fry until golden brown.
It is recommended to serve the chicken on lettuce leaves with crusty bread.