Chicken Thigh Shiso Mustard Bake

Name: Chicken Thigh Shiso Mustard Bake
Yield: 2 servings
Cuisine: American
Ingredients: 250 grams ◇ Chicken thigh; 1 bit of each Salt and white pepper; 10 leaves ★Shiso leaves (minced); 2/3 tbsp ★Japanese mustard (tubed); 1 tbsp ★Vinegar; 1 tbsp ★ Soy sauce; 1/2 tbsp ★Sake; 250 ℃ Oven temperature

cookpad.japan @cookpad_jp

I tried making this using homegrown shisho leaves.

Poking holes in the skin allows the flavor to be better absorbed, and the skin doesn't become sticky for a great baked finish.
Adjust the temperature and baking time according to your oven.
Variables will differ depending on the type of oven, so do make adjustments!
I used the baking course for 1 piece of chicken on the grill setting. For serving 2. Recipe by Ayatan

I tried making this using homegrown shisho leaves.

cookpad.japan @cookpad_jp

I tried making this using homegrown shisho leaves.

Saved

Ingredients

2 servings

250 grams◇　Chicken thigh
1bit of each Salt and white pepper
10leaves ★Shiso leaves (minced)
2/3 tbsp★Japanese mustard (tubed)
1 tbsp★Vinegar
1 tbsp★ Soy sauce
1/2 tbsp★Sake
250℃ Oven temperature

Saved

Steps

1

Poke a few holes in the chicken skin with a fork. Sprinkle with salt and white pepper.
2

Combine all of the ★ ingredients in a bowl and mix well. Put in a plastic bag together with the chicken and massage from outside of the bag.
3

Seal the bag after pressing out the air. Marinate in the refrigerator for about an hour.
4

Preheat your oven to 250℃. Place the chicken with the skin facing up on a grill pan over a baking sheet (or boiler pan). Baste the chicken with the leftover marinade.
5

Bake for 16 to 20 minutes, observing carefully to prevent burning. If it seems like it's going to burn, place aluminum foil on top.
6

Cut into desired sizes and enjoy.