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.
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.
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.