Could I use the marinade used on the spare ribs in Nigella Summer on some skin on, bone in chicken thighs instead? If so, how should I adjust the cooking times?
Nigella's sticky, spicy Spare Ribs from NIGELLA SUMMER marinates the meat in a mixture of soy sauce, rice wine vinegar, honey, spices and chilli. The ribs are then roasted until tender and glossy.
We suspect that you could use the marinade for chicken thighs and we would use skin-on thighs on the bone. We would marinate the thighs overniight and then suggest cooking them at 200c/180c Fan/400F for about 1 to hour or until they are cooked through and a sticky mahogany brown. You may also like to try Nigella's Maple Chicken 'N' Ribs, which could be made with all chicken thighs instead of a mixture of thighs and ribs.