Ingredients
- 6 bone in, skin on chicken thighs
- 2 teaspoons matcha powder
- 4 cloves garlic, finely minced
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon rice vinegar or lemon juice
- 2 tablespoons neutral oil (like canola or avocado)
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (taste the marinade first, soy can be salty)
Optional Ingredients
- 1 teaspoon grated fresh ginger
- Sliced green onion and sesame seeds for serving
Instructions
- Pat the chicken thighs dry with paper towels and place them in a shallow dish or zip bag.
- In a bowl, whisk together matcha powder, garlic, soy sauce, honey, rice vinegar or lemon juice, neutral oil, sesame oil, ginger, black pepper, and salt until the matcha is mostly dissolved.
- Pour the marinade over the chicken and turn the pieces to coat every side.
- Let the chicken marinate in the fridge for at least 30 minutes, or up to 8 hours if you have time.
- When ready to cook, preheat the oven to 400°F (200°C).
- Place the chicken thighs skin side up on a parchment lined sheet pan. Spoon a little extra marinade on top of each piece.
- Roast for 30 to 40 minutes, until the skin is crisp and the internal temperature reaches 165°F (74°C).
- Rest the chicken for a few minutes, then sprinkle with green onion and sesame seeds before serving.
- Serve with rice and a simple salad or roasted vegetables.