Sticky chicken thighs with soy and ginger sauce
Sweet, sticky and spicy, this is a gorgeous midweek treat
SERVES
10
PEOPLE
PREP TIME
60
MINUTES
COOKING TIME
30
MINUTES
Ingredients
225ml soy sauce
3 tbsp sunflower oil
3 tbsp honey
3 tbsp rice wine or dry sherry
1 tbsp peeled and finely grated ginger
2 garlic cloves, crushed
1-2 chillies finely chopped
10 chicken thighs
Method
Mix all the ingredients for the marinade in a bowl or pie dish. Slash the skin of the chicken thighs. Put into a pie dish, cover with the marinade and turn well to coat. Cover and keep refrigerated for at least an hour or even overnight.
Preheat the oven to 180°C. Drain the chicken pieces and save the marinade for basting. Arrange skin side up in a roasting tin. Season with salt and pepper. Cook in the preheated oven for 30 minutes approximately and then baste every 10 minutes or so with some of the extra marinade.
Serve with cucumber wedges about 6cm long and cut at an angle, spicy green salad, lime wedges and a bowl of sweet chilli sauce for dipping.
