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Spice up your midweek chicken with a sticky soy glaze


  • 6 garlic cloves , crushed
  • 2.0 tbsp tamari
  • For the marinade
  • 2.0 tsp vegetable oil
  • Chopped coriander , to serve
  • 5.0 tbsp stem ginger in syrup, chopped
  • 1-2 red chillies , deseeded and chopped
  • 2.0 tbsp clear honey
  • 3.0 tbsp sherry or rice wine
  • 8 skin-on chicken thighs


  1. 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.
  2. 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.
  3. 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.

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