I’ve said it before and I’ll say it again, Kidchup is great to cook with. Not to sound like I’m just sitting here, banging my own drum, giving it the hard sell but it’s a versatile sauce. Traditionally, ketchup is known to be good for adding to the likes of spag bol, marinades and cottage pies to lend them a rich, sweet kick and Kidchup is no different. However, instead of just upping the sweetness levels in a dish (and upping the refined sugar levels) it adds a bit of depth and warmth thanks to its DNA. This marinade is really quick to make and results in delicious, moist, sticky chicken that is a happy bedfellow for brown rice, noodles or rolled into a tortilla wrap – whatever your little one likes.
I make this for Archie’s tea on nursery days, when I know he’s going to be tired, fussy and I don’t have much time to cook for him nor patience for a showdown. You can make this all the night before and let it marinade over night but if you don’t have time then you can just do it all an hour before you want to start cooking.
I use free range skinless and boneless chicken thighs as I think they’re tastier and give a more moist end result compared to chicken breasts – not to mention a lot cheaper. If you’ve not got your hands on some Kidchup yet then you can do so here or just substitute it for whatever ketchup you have but note the end result may be a lot sweeter depending on what you go for.
3 Tablespoons of Kidchup
1 Garlic clove finely mashed
2 Tablespoons of honey
2 Tablespoons of soy sauce (if you’re concerned about salt content use light soy)
1 Tablespoon of red wine vinegar
6 Skinless + boneless chicken thighs
1. Mix all the marinade ingredients in a small non-stick pan and simmer on the hob for five minutes, then allow to cool.
2. Put the chicken thighs in a bowl and pour over the marinade, then turn the thighs to ensure they’re well covered. Cover with clingfilm and put in the fridge for thirty minutes or overnight if you have time.
3. Pre-heat your grill to high and adjust your oven shelf to be just a couple of rungs down from the top of your oven. Decant the chicken into an oven-proof dish and place under the grill until chicken is no longer pink in the middle and nice and brown on the outside – approximately 7 minutes a side. Don’t worry if some of the chicken slightly catches, the crispy bits are very tasty.
4. Once the chicken is done let it rest for a minute before you slice it into strips – this will give it a chance to take in some of its juices and be really moist.
Serve on some rice with green veg, chuck in with some noodles or let your child roll-up in a tortilla with some salad and slaw. If you have leftovers they’re very versatile– try throwing the chicken into a stir-fry, adding to some pasta sauce or serving with sweet potato fries.
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