Asian Inspired Sticky Chicken Thighs
Infused with sweet and spicy flavours, these sticky chicken thighs are cutlery-free goodness.
12 Chicken Thighs
2 Tbsp Sambal Oelek
2 Tbsp Soy Sauce
2 Tbsp Honey
1 Tbsp Rice Wine or Mirin
1 Tsp Sesame Oil
1 Tsp grated Ginger
1 Tsp grated Garlic
1 Tsp Sesame Seeds, for sprinkling
Whisk all the marinade ingredients (that's everything except the sesame seeds and the chicken thighs themselves) together in a small bowl.
Place the chicken thighs in a resealable plastic bag and pour over the marinade.
Close the bag and give everything a gentle massage to get all the chicken pieces covered.
Put the bag in a bowl, in case of leakage, and refrigerate overnight.
When ready to cook, set your oven to 200°C
Using tongs, remove the chicken thighs from the marinade and arrange on a foil-lined baking sheet.
Reserve the remaining marinade.
Roast for 30 minutes, turning halfway through and basting occasionally with some of the reserved marinade, which will become sticky, dark glossy towards the end of the cooking time.
Sprinkle with the sesame seeds and serve.