Tender, juicy chicken thighs marinated in a sticky blend of honey, soy, garlic and ginger, with a kick of heat from crispy chilli and a touch of tang from apple cider vinegar. Baked until golden and caramelised around the edges, then finished with sesame seeds, fresh coriander and a squeeze of lemon.
Perfect for a weeknight dinner, family meal or feeding a crowd. Serve with steamed rice, a fresh salad or roasted veggies, with the extra marinade on the side for dipping.
Prep Time
15 minutes (plus at least 4 hours marinating)
Cook Time
20 to 30 minutes approx.
Serving Size
4 servings
Difficulty
Easy
What you'll need
In a large bowl, add all the marinade ingredients and whisk until smooth with a nice runny consistency.
Take out at least 1/2 cup of the marinade and set it aside to use as a dipping sauce later.
Add the chicken thighs to the bowl and massage the marinade in with your hands until they're well coated.
Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for the best flavour.
When you're ready to cook, preheat your oven to 180°C.
Place the chicken in a baking dish or on a lined tray and bake for 20 to 30 minutes, depending on how crispy you like it.
Remove from the oven and plate up. Sprinkle with sesame seeds and fresh coriander, add a squeeze of lemon and serve with the reserved marinade for dipping.
