Sticky Honey Soy Baked Chicken

• Gluten free

• Meat

  • 6 Chicken thighs, about 2 lb/1kg, bone in skin on

• Produce

  • 1 Coriander/cilantro, Fresh leaves
  • 3 cloves Garlic
  • 1 Red onion, wedges

• Condiments

  • 3 tbsp Honey
  • 3 tbsp Soy sauce

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 2 tsp Sesame seeds
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar or ordinary white vinegar
  • 1 tsp Sesame oil

Found on recipetineats.com

Description

Ingredients

• 6 bone in, skin on chicken thighs, about 2 lb/1kg
• 1 red onion, cut into wedges
• 3 cloves garlic, minced
• 3 tbsp honey
• 3 tbsp soy sauce (Note 1)
• 1 tbsp apple cider vinegar or ordinary white vinegar
• 1 tsp sesame oil
• 1 tsp ground black pepper
• 2 tsp sesame seeds (optional)
• Sesame seeds
• Fresh coriander/cilantro leaves

Directions

• Preheat the oven to 180C/350F (fan forced) or 200C/390F for conventional.
• Line a baking dish with foil then baking paper. The baking tray should fit the chicken comfortably, not too spaced apart (glaze will dry out), not too snug (glaze wont thicken enough). (Note 2)
• Mix the Glaze ingredients together.
• Place onion and chicken in the baking dish skin side down, then pour the Glaze over.
• Bake for 25 minutes, then turn and bake for a further 25 to 30 minutes, until the chicken is cooked through and the glaze is sticky. If the glaze is not syrupy, remove the chicken onto a plate and put the pan back in for a few minutes.
• Tilt baking dish and spoon out excess fat. Turn chicken skin side down and squidge around in the glaze to coat it.
• Serve with rice and steamed greens, sprinkled with sesame seeds and fresh cilantro/coriander leaves.