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Sticky tamari & honey chicken thighs

Sticky tamari & honey chicken thighs

A star rating of 4.5 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 4

Spice up your midweek chicken with a sticky soy glaze

Nutrition: per serving
NutrientUnit
kcal656
fat43g
saturates13g
carbs20g
sugars19g
fibre0g
protein46g
salt1.95g
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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

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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Overall rating

A star rating of 4.5 out of 5.13 ratings
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