Asian Sticky Chicken Thighs
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Oven baked succulent and sticky chicken bursting with Asian flavours.
Ingredients
- 6 chicken thighs on the bone
- 4 tbsp dark soy sauce
- 4 tbsp rice wine vinegar
- 3 tbsp runny honey
- 4 tbsp coconut sugar
- 2 tbsp sesame seed oil
- 2 tsp Chinese 5 spice
- 2 cloves of garlic minced
- 1 thumb size length of ginger grated
Instructions
-
Preheat the oven to 180 degrees and place the chicken thighs in an oven proof dish.
-
Place the rest of the ingredients into a saucepan and cook on a medium heat for 5 minutes to let the sauce reduce and thicken.
-
Once thickened, pour or brush the chicken thighs with half of the sauce, covering generously.
-
Bake the chicken thighs for 25-30 minutes remembering to turn over halfway through and pour over the remainder of the sauce.
-
The chicken is ready when the temperature on reads 74 degrees on a Superfast Thermapen. Towards the end of cooking the chicken should look caramelised and sticky.
Recipe Notes
Preparation time includes creating the Asian sticky sauce.