Chicken Thighs with Soy and Lemon Glaze

Grate the garlic (6 g) and finely zest the lemon (6 g); squeeze lemon juice (15 g). Combine them with sugar-free ketchup (30 g), sugar-free soy sauce (15 g), rice vinegar (15 g), sesame oil (10 g), stevia (21 g), finely chopped chili pepper (5 g), and table salt (2 g). Transfer one-third of the mixture to a clean bowl for glazing at the end.

Toss the boneless, skinless chicken thighs (900 g) with the remaining marinade and marinate them in the refrigerator for at least 1 hour or overnight. Heat the oven to 180 °C; shake excess marinade from the meat and arrange the thighs in one layer in a heavy baking dish. Do not reuse marinade that touched raw chicken.

Roast for about 25 minutes, then switch to the 230 °C top grill. Brush with the clean reserved mixture and continue roasting under the top grill for about 5 minutes, until the glaze sets and a thermometer inserted into the thickest part reads 74 °C. Watch the surface closely because the glaze darkens quickly.