Shio-Koji Basil Chicken

• 2 Chicken thighs
• 2 tbsp Shio-koji (salt fermented rice malt)
• 1 tbsp Basil paste
• 1 tbsp Grated cheese

1. Poke holes with a fork on the chicken skin.
2. Transfer to a plastic bag.
3. Add the shio-koji, and rub in.
4. Let it sit in the fridge for about 1 hour.
5. Line a baking sheet with parchment paper, and open up the Step 1 chicken skin side up.
6. Spread the paste with a spoon.
7. Sprinkle with cheese sprinkled on top.
8. Bake in the oven for about 12 minutes at 240C, and it's done!

chicken, koji, basil, cheese

Taken from cookpad.com/us/recipes/144107-shio-koji-basil-chicken (may not work)