Ginger Honey Chicken

Warming ginger and sweet honey make a glossy, moreish glaze for these roasted chicken thighs. Honey One Ginger Honey does most of the flavour work for you, so the ingredient list stays short.

Serves 4 · Preparation: 10 minutes · Cooking: 40 minutes

Ingredients

• 8 boneless, skin-on chicken thighs (about 900g)
• 4 tbsp Honey One Ginger Honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar or white wine vinegar
• 2 garlic cloves, finely grated
• 1 tsp freshly grated ginger
• 1 tsp sesame oil
• 1 tsp sesame seeds and 2 sliced spring onions, to serve

Method

1. Heat the oven to 200°C fan / 220°C conventional.
2. Whisk the Ginger Honey, soy sauce, vinegar, garlic, ginger and sesame oil together in a bowl.
3. Place the chicken thighs skin-side up in a roasting tin and spoon over half the glaze.
4. Roast for 20 minutes, then baste with the remaining glaze.
5. Roast for a further 15–20 minutes, until the skin is burnished and sticky and the thickest part of the chicken reaches 75°C, or the juices run clear.
6. Rest for 5 minutes, then scatter over the sesame seeds and spring onions.

Serving suggestion

Serve with steamed jasmine rice and pak choi.

Made with Honey One Ginger Honey