Sticky honey soy chicken thighs

Thigh meat takes heat and sugar without drying out. That is what makes it the right cut for a sticky glaze and the wrong job for breast.

Serves

4 people

Prep

10 minutes

Cook

35 minutes

Buy the cut All recipes

From the shop

Start with 1 kg of chicken thighs. Chicken wings take the same glaze; bake them for 40 minutes and turn twice.

Ask for the thighs in the shop’s Honey soy marinade when you order ($1 an item) and skip step 1.

Line the tray with baking paper. The glaze burns onto bare metal and the tray is the worst part of the dish to clean.

Ingredients

• 1 kg chicken thighs
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar or lemon juice
• 2 garlic cloves, crushed
• 1 tsp grated ginger
• 1 tsp sesame oil
• Sliced spring onion and sesame seeds, to serve

Method

1. Mix the soy sauce, honey, vinegar, garlic, ginger and sesame oil. Toss the thighs through it in a bowl.
2. Heat the oven to 200°C. Line a roasting tray with baking paper. Lay the thighs out in one layer. Pour the marinade over them.
3. Bake for 15 minutes. Turn the thighs and spoon the pan juices over them.
4. Bake for 15 minutes more, until the glaze is dark and sticky and the chicken is cooked through to 75°C.
5. Rest for 5 minutes. Spoon the glaze from the tray over the thighs.

Serve it

Serve over steamed rice with spring onion and sesame seeds, and steamed Asian greens.