Toyomansi Chicken Thighs with Calamansi/Banana Ketchup Glaze
These bone in chicken thighs are marinated in toyomansi marinade, the roasted and triple glazed with calamansi/banana ketchup glaze. These chicken thighs are so flavor while being very simple to make. You can marinate any part of the chicken in the toyomansi marinade. Adjust the cooking time for the type of chicken pieces that you‘ll roast.
Ingredients
- 2 lbs bone in skin on chicken thighs
- 1/4 cup calamansi juice
- 1/4 cup soy sauce
- 4 garlic cloves minced
- 1/2 tsp black pepper
Calamansi/Banana Ketchup Glaze
- 1/4 cup calamansi juice
- 1/4 cup banana ketchup
Instructions
- Mix all of the marinade ingredients together. Marinate the chicken thighs in a ziplock bag for 4 hours.
- Preheat your oven to 350 degrees. Place the chicken thighs on a rack on a baking sheet lined in foil. Roast for 30 minutes.
- Mix together the glaze ingredients.
- Take the chicken out of the oven after 30 minutes. Brush on a layer of the glaze. Cook for another 10. Take out if the oven again, brushing on 1 more layer of glaze, roasting for another 10 minutes.
- Take the chicken out of the oven. Brush on another layer of glaze. Let the chicken rest for 10-15 minutes before serving.
