Sweet, salty, slightly sticky and totally delicious, these chicken thighs adopt simple Asian flavours for maximum umami.
Serves 4
Prep Time:10 minutes
Cook Time:25 minutes
Ingredients
1/4 cup runny honey
40mls light soy sauce
4 spring onions, finely sliced
1 tbsp vegetable oil
3 cloves of garlic, minced
2 tsp white vinegar
2 tsp sesame oil
1/2 tsp fresh ginger, minced
8 chicken thighs, skin on
salt and pepper to taste
Method
Combine the honey, soy sauce, cooking oil, garlic, vinegar, half the spring onion,
sesame oil and ginger in a large bowl. Set aside.
Pat the chicken pieces dry with paper towel. Season with salt and pepper. Add the chicken to the bowl with the marinade. Cover and put it in the fridge for at least half an hour. Optimally, marinate overnight.
Heat the oven to 220°C.
Transfer the chicken to a baking dish, skin side down. Pour over the marinate and bake for 25-30 minutes or until cooked through, turning the chicken after 15 minutes.
Serve the chicken with vegetables or rice and spoon over the sauce from the baking dish. Garnish with the remaining spring onions.
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