- 2 tbsp soy sauce
- 1 tbsp ginger, finely chopped
- 1 garlic clove, finely chopped
- 1/2 tsp paprika
- 4 boneless chicken thighs
- 1 tbsp vegetable oil
Put the thighs in a shallow bowl. Mix the soy sauce, ginger, garlic and paprika and pour over the chicken. Cover with cling film and keep in the fridge for 24 hours.
Heat the oil in a frying pan. Place the thighs skin side down. Turn the temperature right down and cook for 20 minutes until the skin is browned.
Turn them over and cook for another 5 minutes (until completely cooked through). Serve with rice and grilled courgette.