Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.