This marinade can be thrown together in 5 minutes and goes well on any cut of chicken, but I personally think the boneless, skinless, dark meat compliments this marinade perfectly. The longer the chicken sits in the sauce, the more flavor it will absorb. I grilled these but they can also be oven roasted.
1 kilo or about 2 lbs of boneless, skinless chicken thighs (pargiyot)
1/4 cup coconut aminos or gluten free soy sauce
3 tablespoons water
1 Tbsp olive oil
1 teaspoon arrowroot flour or cornstarch
1/4 teaspoon chili flakes
1/4 teaspoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon ginger
handful of fresh parsley leaves, chopped, to garnish
In a medium bowl, combine coconut aminos, water, and arrowroot starch. Mix until combined.
Add oil and all spices and mix to combine.
Place chicken in the bowl and marinate for at least 30 minutes and up to 12 hours overnight
Grill for about 6-7 minutes per side, flipping in the middle (so about 12-14 minutes total), but the cooking time will really depend on the size of your specific grill.
If cooking in the oven, I would first brown the chicken in a frying pan on both sides, then bake for about 30 minutes at 190°C or 375°F.
Top with fresh parsley.