Green salad with avocado
A simple, fresh-tasting salad to serve as part of a summery buffet
Sticky tamari & honey chicken thighs
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 4
Skip to ingredients
- 8 skin-on chicken thighs
- 2 tbsp clear honey
- chopped corianderto serve
For the marinade
- 2 tsp vegetable oil
- 2 tbsp tamari
- 3 tbsp Sherry or rice wine
- 5 tbsp stem gingerin syrup, chopped
- 6 garlic clovescrushed
- 1-2 red chilliesdeseeded and chopped
Nutrition: per serving
- kcal656
- fat43g
- saturates13g
- carbs20g
- sugars19g
- fibre0g
- protein46g
- salt1.95g
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.
