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Peel 6 garlic cloves and cut them as finely as possible. Add them to the large bowl. Take the chicken thighs out of their packaging and blot any and all liquids away with some kitchen towels.
Add 8 tablespoons of soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of ketjap manis, 2 tablespoons of olive oil, and 5 tablespoons of honey to the bowl.
Slice the lemon in half and juice each side. You can do this with just your fingers or with the help of a citrus press. Season the meat with pepper and salt.
Make sure to mix everything really well by using a spoon. Add 6 chicken thighs to the large bowl, and make sure the chicken gets fully covered in marinade.
To take full advantage of a marinade, it is always a good idea to let the meat rest for a while before you start cooking – the longer, the better. It is an easy fix to marinade the chicken thighs the evening prior to the day you want to cook them.
Let the chicken thighs marinate for at least an hour; make sure to cover the bowl with some cling wrap. Make sure to scoop some of the sauce over the chicken every now and then.
Pre-heat the oven to 180 degrees Celsius. Cover a baking tray with a piece of baking paper, and add the chicken thighs. Once the oven has heated up, place the baking tray in the oven and have the chicken cook until it is fully done.
Take the marinated chicken thighs out of the oven, sprinkle a small hand of sesame seeds over the meat, and serve the chicken with vegetables and some fries. Enjoy your meal!