This was a simple recipe that was very tasty as a result. It was based on the pork belly recipe that I made recently, but this time used chicken.
I took a splash of sunflower oil, balsamic vinegar, maple syrup (though you could use honey), chinese five spice and tomato ketchup. I coated some boneless and skinless chicken thighs with the marinade and left for about 30 minutes. You could leave it for longer, but I was hungry and trying to be quick!
I then roasted the chicken in a hot oven for about 15-20 minutes.
Once out of the oven, let rest for five minutes before slicing into thick slices.
I served it with a stir fry of vegetables and cashew nuts alongside some plain boiled rice.