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InternationalHoney Garlic Chicken Thighs
Sticky honey garlic chicken thighs in three tiers, from a quick value tray-bake to a free-range, gochujang-glazed chef version. The tiers differ in the chicken quality, the glaze depth and the finishing touches.
Dairy-free
Nut-free
Budget version
Value bone-in thighs in a simple honey, garlic and soy glaze.
Per serving£1.60
Total cost£3.20
Time45 min
Ingredients for 2
- 4 value chicken thighs , bone-in, skin-on
- 1 tbsp vegetable oil
- salt and pepper , to taste
- Glaze
- 3 tbsp honey
- 2 garlic cloves , crushed
- 2 tbsp light soy sauce
Method
- Heat the oven to 200C and rub the thighs with oil, salt and pepper.
- Mix the honey, garlic and soy together in a bowl.
- Arrange the thighs skin-side up in a roasting tin and roast for 20 minutes.
- Brush over the glaze and return to the oven for 12-15 minutes, basting once.
- Rest for 5 minutes, then spoon over the tin juices to serve.
Equipment
- roasting tin
The three ways, side by side
Budget
Value bone-in thighs in a simple honey, garlic and soy glaze.
Better
Boneless thighs pan-seared then glazed with honey, ginger and rice vinegar.
Ultimate
Free-range thighs with a honey, gochujang and black garlic glaze and pickled chilli.
