Sticky tamari & honey chicken thighs
By Good Food
Spice up your midweek chicken with a sticky soy glaze
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Prep:10 mins
Cook:45 mins
Plus marinating - Serves 4
- Easy
Nutrition per serving
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kcal 656
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fat 43g
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saturates 13g
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carbs 20g
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sugars 19g
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fibre 0g
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protein 46g
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salt 1.95g
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
Method
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.
