Sticky tamari & honey chicken thighs

Sticky tamari & honey chicken thighs

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(6 ratings)

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Cooking time

Prep: 10 mins Cook: 45 mins Plus marinating

Skill level

Easy

Servings

Serves 4

Spice up your midweek chicken with a sticky soy glaze

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
656
protein
46g
carbs
20g
fat
43g
saturates
13g
fibre
0g
sugar
19g
salt
1.95g

Ingredients

  • 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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Method

  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.
  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.
  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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Comments

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bjdufton's picture

Lovely recipe. I used soy sauce instead of tamari sauce and lemon juice instead of wine. A dish which you can easily adjust ingredients to suite your taste.

twiggles's picture
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We thoroughly enjoyed this meal, and will definitely be making this again and again. Stem ginger was used; a tbsp of mirin & a tbsp of soy sauce mixed together instead of tamari, and mead (from Christmas) as an alternative to instead of sherry.

Just Yummy

twiggles's picture
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We thoroughly enjoyed this meal, and will definitely be making this again and again. Stem ginger was used; a tbsp of mirin & a tbsp of soy sauce mixed together instead of tamari, and mead (from Christmas) as an alternative to instead of sherry.

Just Yummy

ruthdavies's picture

Really delicious but beware the last stage - it can go from "thick and syrupy" to "thick and unusable" very quickly if not watched!

lizleicester's picture
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Used Ginger Conserve in the marinade instead of stem ginger, so I didn't need to add the extra sweetness of honey at the end. Other alterations were soy sauce instead of tamari and used saki as the rice wine. The result was really simple to make and really delicious to eat, even though I didn't have time to marinade the chicken.

denaellen's picture

Hi I made this for the first time last night for OH and me. OH gave it 11 out of 10 so he was very impressed and so was I.

I did change some of the ingredients as OH doesn't like ginger and is unable to have anything too spicy which is a shame as I love both. I used the juice of one fresh lemon for the zing, soy sauce instead of tamari and red pepper instead of the chillies. I know it sounds like I reinvented something else but it was delicious. Will be making it again soon.

thehungrymouse's picture
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Really delicious! I used soy sauce instead of tamaria & fresh ginger instead of the stem ginger. Went down a treat for a quick and easy dinner. I served it with a side grenn salad and crusty bread. Be warned, make extra as everyone will want more!

cilantro's picture

Tamari is a sort of soy sauce, available at supermarkets and health shops.

This was delicious, and the children loved it too. Will make again!

ralphsamways's picture

What and where do I get tamari sauce.. What else could I use in its place.

boiledover's picture
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This is lovely. I doubled the quantity and I used skinned chicken which worked well. Sadly , it was too delicious! They keep asking when they come back for more! Aaaah!

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