Recipe of Ultimate Chicken Thigh Shiso Mustard Bake
Hello everybody, it is Brad, welcome to our recipe page. Today, we're going to make a special dish, Step-by-Step Guide to Make Homemade Chicken Thigh Shiso Mustard Bake. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken Thigh Shiso Mustard Bake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Thigh Shiso Mustard Bake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken Thigh Shiso Mustard Bake is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Chicken Thigh Shiso Mustard Bake using 8 ingredients and 6 steps. Here is how you can achieve that.
I tried making this using homegrown shisho leaves.
Poking holes in the skin allows the flavor to be better absorbed, and the skin doesn't become sticky for a great baked finish.
Adjust the temperature and baking time according to your oven.
Variables will differ depending on the type of oven, so do make adjustments!
I used the baking course for 1 piece of chicken on the grill setting. For serving 2. Recipe by Ayatan
Ingredients and spices that need to be Get to make Chicken Thigh Shiso Mustard Bake:
- 250 grams ◇ Chicken thigh
- 1 bit of each Salt and white pepper
- 10 leaves ★Shiso leaves (minced)
- 2/3 tbsp ★Japanese mustard (tubed)
- 1 tbsp ★Vinegar
- 1 tbsp ★ Soy sauce
- 1/2 tbsp ★Sake
- 250 ℃ Oven temperature
Instructions to make Chicken Thigh Shiso Mustard Bake
- Poke a few holes in the chicken skin with a fork. Sprinkle with salt and white pepper.
- Combine all of the ★ ingredients in a bowl and mix well. Put in a plastic bag together with the chicken and massage from outside of the bag.
- Seal the bag after pressing out the air. Marinate in the refrigerator for about an hour.
- Preheat your oven to 250℃. Place the chicken with the skin facing up on a grill pan over a baking sheet (or boiler pan). Baste the chicken with the leftover marinade.
- Bake for 16 to 20 minutes, observing carefully to prevent burning. If it seems like it's going to burn, place aluminum foil on top.
- Cut into desired sizes and enjoy.
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