These Sweet & Sticky Chicken Thighs are so easy to make and are ideal to quickly rustle up for a tasty midweek dinner.

Marinade Ingredients (enough for 8 chicken thighs)

  • 4.5 heaped tablespoons of sweet chilli sauce
  • 2.5 tablespoons of dark soy sauce
  • 3 tablespoons of honey
  • 1.5 teaspoons of chopped garlic
  • 1.5 teaspoons of ginger puree
  • Salt and pepper

Side Dish & Garnish Ingredients 

  • Rice
  • Spring onion (to sprinkle on the chicken)
  • Salad – chopped lettuce, cucumber, tomatoes, red onion
  • Salad dressing – olive oil, salt/Aromat & black pepper

1: Mix marinade ingredients together. Put ¼ aside for later.

2: Trim excess skin off the thighs. It’s best not to remove all skin so they’re extra tasty.

3: Coat the chicken thighs in the marinade. If you have time, marinade overnight in the fridge or for a couple of hours before cooking but these will also taste great if you cook them straight away.

4: Place the chicken thighs skin side up, spaced apart on a tray lined with tin foil and grill for 10-15 minutes depending on your oven grill.

5: Whilst the chicken is grilling away, start cooking your rice and preparing a side salad. We like to serve it with chopped lettuce, cucumber, tomatoes & red onion with a simple olive oil, salt (or Aromat) & pepper dressing.

6: Turn chicken over and brush them with the marinade you put aside earlier and grill for a further 10 minutes.

7: Turn chicken over one last time so that they are skin side up again, brush the remaining marinade on and grill for a final 5 minutes until they have browned.

8: Plate the chicken and sprinkle some sesame seeds and chopped spring onions and enjoy!

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