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
- 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!