Sticky tamari & honey chicken thighs

Spice up your midweek chicken with a sticky soy glaze

  • Prep:10 mins
    Cook:45 mins
    Plus marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 656
  • fat 43g
  • saturates 13g
  • carbs 20g
  • sugars 19g
  • fibre 0g
  • protein 46g
  • salt 1.95g


  • 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


  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.

Suggested recipes from this collection...