Name: Sticky tamari & honey chicken thighs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Asian
Ingredients: 8 skin-on chicken thighs; 2 tbsp clear honey; chopped coriander to serve; 2 tsp vegetable oil; 2 tbsp tamari; 3 tbsp Sherry or rice wine; 5 tbsp stem ginger in syrup, chopped; 6 garlic cloves crushed; 1-2 red chillies deseeded and chopped

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Sticky tamari & honey chicken thighs

Sticky tamari & honey chicken thighs

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 45 mins

Plus marinating

A star rating of 4.7 out of 5.20 ratingsRate

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Spice up your midweek chicken with a sticky soy glaze

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Ingredients

Nutrition

Units:

MetricUS

8 skin-on chicken thighs
2 tbsp clear honey
chopped coriander

to serve

For the marinade

2 tsp vegetable oil
2 tbsp tamari
3 tbsp Sherry or rice wine
5 tbsp stem ginger

in syrup, chopped
6 garlic cloves

crushed
1-2 red chillies

deseeded and chopped

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Nutrition: per serving

kcal656
fat43g
saturates13g
carbs20g
sugars19g
fibre0g
protein46g
salt1.95g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Slash the skin on each chicken thigh 2-3 times. Mix the marinade ingredients together in a large bowl. Toss the chicken in the marinade until completely coated, then either cook straight away or cover and chill for a few hrs to marinate.
step 2

To cook, place the chicken in a shallow roasting tin in a single layer and pour over the marinade. Bake for 35-40 mins. Drizzle with honey, place under a medium grill and cook for 3 mins more, until the skin is golden and crisp.
step 3

Place the chicken on a serving plate and tip all the cooking juices into a small saucepan, pouring off any excess fat. Over a medium heat, bubble down the juices until thick and syrupy. Drizzle over the chicken and scatter with coriander.

Recipe from Good Food magazine, May 2010

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A star rating of 4.7 out of 5.20 ratings

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