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Roasted Chicken


Chicken thighs 2 pcs, 250g each
Salt 1 tsp
Creamed coconut 100g/ 4 oz
Lemon juice 45ml/ 3 tbsp
Soy sauce 30ml/ 2 tbsp
Vegetable oil 30ml/ 2 tbsp
Garlic cloves (crushed) 2 pcs
Ground turmeric 5ml/ 1 tsp
Five-spice powder 5ml/ 1 tsp
Coriander seeds 5ml/ 1 tsp
Cumin seeds 5ml/ 1 tsp
Peanut butter 90ml/ 6 tbsp
Chilli powder large pinch


  1. Cut into the left and right sides, and spread the meat open to make it evenly thick and flat.
  2. Place the skin side upward, and use a fork to punch holes.
  3. Then, cut the meat in half.
  4. And rub it with salt.
  5. Make the marinade. Put these ingredients into a bowl and stir them.
  6. Let the chicken marinate for 30 minutes or more.
  7. Line the tray with a cooking sheet or aluminium foil.
  8. Then arrange the marinated meat on the tray with the skin side facing upward.
  9. Place it in the upper rack.
  10. Set to 210°C and cook for about 13 to 18 minutes.

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