Helpful Tips
Storage
- Keep leftovers in an airtight container in the fridge for up to 3–4 days.
- Freeze cooled chicken with its pan juices for up to 3 months, then thaw overnight in the fridge.
- Reheat in the microwave, covered, with a small splash of water to stop the glaze drying out. You can also reheat it in a pan over medium heat.
Substitutions
- Use maple syrup instead of honey.
- Use lime juice instead of rice vinegar.
- Use chicken breast instead of thighs. Cut it into even pieces and check it a few minutes early, as breast dries out faster.
Serving Suggestions
Serve with steamed jasmine rice to soak up the pan juices, plus steamed broccolini, bok choy or a quick cucumber salad on the side. For meal prep, portion it over rice with some steamed greens.
Ingredients
- 1kg boneless, skinless chicken thighs
For the honey soy garlic sauce:
- 80ml (⅓ cup) salt-reduced soy sauce
- 3 tbsp honey
- 5 garlic cloves, finely grated
- 2 tsp ginger, finely grated
- 1 tbsp rice vinegar
- 1 tsp sesame oil
To serve
- 2 spring onions, thinly sliced
- 1 tsp sesame seeds
- Jasmine rice
- Vegetables of choice
Directions
- In a bowl, whisk together the soy sauce, honey, garlic, ginger, rice vinegar and sesame oil.
- Add the chicken thighs to the marinade and toss to coat. If you have time, cover and marinate in the fridge for 30 minutes.
- Towards the end of the marinating time, preheat the oven to 200°C fan-forced. Line a baking tray with baking paper, making sure none of it hangs over the edges.
- Lay the chicken thighs flat on the tray in a single layer and pour any remaining marinade over the top.
- Bake for 25 minutes, spooning the pan juices over the chicken halfway through, until it’s sticky, golden at the edges and cooked through. It should reach 75°C in the thickest part, with no pink in the middle. If the edges start to darken too quickly, loosely cover the tray with foil.
- For extra-charred, sticky edges, switch the oven to a high grill and cook for 2–3 minutes. Stay close, because the honey catches quickly.
- Rest the chicken for 5 minutes, then spoon the pan juices over the top.
- Scatter over the spring onion and sesame seeds and serve.
Nutritional Information
( per serving, based on 4 )
| Nutrient | Amount |
|---|---|
| Calories | 400 kcal |
| Protein | 50 g |
| Carbohydrates | 16 g |
| Fat | 14 g |
| Fibre | 1 g |
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
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