Honey Baked Chicken Thighs

I am a complete sucker for chicken. Using hands and getting dirty somehow adds to the flavour of the food. Fried chicken is what usually gets me going, but oven baked ones are awesome too. For this, it’s best you marinade it overnight, in a bag, in the fridge.

This is for 6 pieces of Honey Baked Chicken Thigh.

Marinade:

  • 1 generous lug of white wine
  • 1 tsp of dried rosemary
  • 1 tbsp of honey, or 2 if you want
  • 2 cloves of garlic, thinly sliced
  • 1 tsp of dark soy sauce, for colour
  • 1 tsp of olive oil
  • 1 pinch of salt
  • 1 pinch of pepper
Preparation:
  1. Get your chicken into a ziplock bag.
  2. It doesn’t matter if the chicken portions are frozen or not, just make sure they’re not stuck to each other.
  3. Get all that stuff of marinade into the bag with the chicken.
  4. Take care to get every bit of meat covered in the marinade.
  5. Stick it in the fridge overnight.
Cooking:
  1. The chicken should have thawed through beautifully and at the same time, have absorbed all that sweet goodness of your marinade. Get your chicken on a tray, skin side up and cover with foil.
  2. In a pre-heated oven of 220°C, stick the tray in for 45 minutes.
  3. After the buzzer goes, remove the foil and turn the temperature down to 180°C. Leave the tray in there for another 15 minutes or so, or until the skin turns golden.
  4. TIP! Not sure if it’s cooked through? Poke in with a fork. If it’s cooked, the juices will run clear, not red.
  5. Let it rest for a couple of minutes.
  6. Serve, without cutlery.
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About skinnynigel

If this recipe works for you, let me know below! View all posts by skinnynigel

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