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Sticky Tamari & Honey Chicken Thighs
At a Glance
- Prep
- 60 minutes
- Cook
- 40 minutes
- Total
- 55 min
- Yield
- 4.00 serving(s)
Categories
- Main
Cuisine
- Fusion
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- May contain soy — check ingredients
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Sticky Tamari & Honey Chicken Thighs brings together 8 chicken thighs, skin on, 2 tablespoons clear honey, 2 tablespoons vegetable oil in a practical dish for home cooking. It takes about 55 min to prepare and cook. It makes approximately 4 servings.
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Ingredients
- 8 chicken thighs, skin on
- 2 tablespoons clear honey
- 2 tablespoons vegetable oil
- 2 tablespoons tamari
- 3 tablespoons rice wine or 3 tablespoons sherry wine
- 5 tablespoons gingerroot, in syrup, chopped
- 6 garlic cloves, minced
- 1 -2 red chili pepper, deseeded and chopped
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Instructions
Slash the skin on the chicken thighs 2-3 times. Mix the marinade ingredients in a large bowl. Toss the chicken in the marinade until completely coated and cover and chill for 1/2 - 8 hours.
When you are ready to cook, heat the oven to 350°F Place the chicken in a shallow roasting tin in one layer and pour over the marinade. Bake for 35-40 minutes.
Drizzle with the honey and place under a medium broiler and cook for 3 more mins until the skin is golden and crisp.
Place the chicken on a serveing 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 serve.
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