There is something very appealing about sweet, sticky chicken. I am guessing it is the way the chicken skin holds the glaze or the way the fat exuding out of the chicken blends with the flavours of the seasoning or the way the meat comes out juicy and tender when sealed with a sticky coating.
This style of cooking is ideal for mid-week dinners. The chicken pieces are briefly pre-cooked on the stovetop to let them absorb the flavourings of lime, honey and soy sauce. They then finish cooking off in the oven to brown and caramelize before being brushed with a final glaze of honey and butter.
Rice or potatoes and a fresh salad are all that's needed to complete the meal.
This style of cooking is ideal for mid-week dinners. The chicken pieces are briefly pre-cooked on the stovetop to let them absorb the flavourings of lime, honey and soy sauce. They then finish cooking off in the oven to brown and caramelize before being brushed with a final glaze of honey and butter.
Rice or potatoes and a fresh salad are all that's needed to complete the meal.
8 chicken thighs
juice and grated rind of 1 lime
1 tsp. sesame oil
3 tbsps. light soy sauce
1 tsp. salt
3 tbsps. honey
1 tbsp. butter
Method:
Put the chicken thighs in a pan and season with the lime juice and rind, sesame oil, 2 tbsps. of light soy sauce and salt. Leave to marinate for half an hour.
Pre-heat the oven to 350° F/ 180° C.
Bring the chicken and marinade to a boil. Simmer gently, covered, for ten minutes.
Take the chicken out of the cooking liquid, and arrange in a single layer on a lined baking dish. Reserve the sauce.
Bake, skin side up, for 15 minutes. Turn the chicken over and bake for a further ten minutes until the chicken pieces are golden in colour.
Turn the chicken over again and brush the skin liberally with a mixture of 1 tbsp. light soy sauce, 3 tbsps. honey and 1 tbsp. butter.
Pour the reserved sauce around the chicken to deglaze the baking pan. Bake for a further ten minutes or until the chicken is browned. Transfer the chicken into a serving dish.
Pour the sauce back into the pan, add the remaining glaze (if any) and reduce until syrupy. Pour some over the chicken and serve the rest on the side as sauce.
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another great recipe, adora! who said chicken's boring?
ReplyDeleteWow! Such a simple recipe yet it is so delicious-looking! Bookmarking & making this one. Thanks for sharing this & all your delish treats here!
ReplyDeleteIf I were to use skinless, boneless thighs, do I change the cooking time? Thanks!
ReplyDelete