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1
Sprinkle some salt and pepper on the chicken thighs, add the coarsely-ground black pepper, and thoroughly yet gently massage into the meat.
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2
Combine the ingredients.
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3
Add the chicken and the combined ingredients to a ziploc or plastic bag.
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4
Remove the air as much as possible and seal tight.
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5
Let marinate for 3 hours, to overnight.
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6
Let rest for over an hour at the very least.
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7
Place the chicken on a baking pan with aluminum foil or parchment paper and bake in the oven on the upper rack at 230 C for 20 to 25 minutes.
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8
Watch it as it bakes and adjust accordingly.
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9
You can use the leftover marinade.
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10
While the chicken is baking bring it to a boil in a small pot.
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11
Or microwave until it's simmering.
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12
Once the chicken has been cooked through to the center and is golden brown it's done.
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13
It's the most delicious when it's just a tad crispy on the edges.
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14
Transfer to a serving plate and top with the sauce you made in Step 4 (optional).
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15
Eating it while it's hot and fresh out of the oven is the happiness of homemade cooking.
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16
If you have any sauce left over, marinate a boiled quail egg together with the green onion, ginger, and you'll get a flavored boiled egg.
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17
It's good for lunch boxes.
