Sticky tamari & honey chicken thighs

• skin-on chicken thighs↗8
• clear honey↗2 tbsp tbsp
• chopped coriander

  to serve

• vegetable oil↗2 tsp tsp
• tamari↗2 tbsp tbsp
• Sherry or rice wine↗3 tbsp tbsp
• stem ginger↗5 tbsp tbsp

  in syrup, chopped

• garlic cloves↗6

  crushed

• 1-2 red chillies

  deseeded and chopped

Step-by-step instructions

1. 1

   Heat oven to 180C/160C fan/gas 4. Slash the skin on each chicken thigh 2-3 times. Mix the marinade ingredients together in a large bowl. Toss the chicken in the marin ade until completely coated, then either cook straight away or cover and chill for a few hrs to marinate.

2. 2

   To cook, place the chicken in a shallow roasting tin in a single layer and pour over the marinade. Bake for 35-40 mins. Drizzle with honey, place under a medium grill and cook for 3 mins more, until the skin is golden and crisp.

3. 3

   Place the chicken on a serving plate and tip all the cooking juices into a small saucepan, pouring off any excess fat. Over a medium heat, bubble down the juices until thick and syrupy. Drizzle over the chicken and scatter with coriander.