Name: Sticky tamari & honey chicken thighs
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: Asian
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

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.