Name: Sticky BBQ chicken thighs
Total time: 2100 s
Yield: 4
Ingredients: 1 jar soy, ginger and garlic paste; 8 skin-on chicken thigh; 4 tablespoon pure honey; 2 tablespoon raw apple cider vinegar; 1 tablespoon Worcestershire sauce; to taste red chilli; to taste spring onion; to taste sweet potato jacket; to taste soured cream; to taste little gem lettuce

Step 1

Preheat the oven to 200°c/180°C fan/gas mark 6.

Step 2

Place the chicken thighs (8) on a chopping board. Using a sharp knife, deeply score the skin.

Step 3

In a bowl, mix together the soy, ginger and garlic paste (1 jar) with the honey (85 g) , vinegar (30 mL) and Worcestershire sauce (15 mL) to make the BBQ marinade. Toss in the slashed chicken thighs and turn them in the marinade to coat well.

Step 4

Arrange the marinated chicken thighs on a baking parchment-lined baking tray and cook in the preheated oven for 30 minutes. Once cooked, the chicken should be tender enough to fall off the bone and the juices should run clear.

Step 5

Scatter with sliced red chilli (to taste) and spring onion (to taste) . Serve with baked sweet potato (to taste) , sour cream (to taste) and a crunchy salad of l little gem lettuce (to taste) .

Sticky BBQ chicken thighs

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