Sticky soy chicken thighs are the midweek traybake when you want glossy, sticky skin and juicy meat. Roast Chicken Thighs 900g-1.1kg (Frozen) with soy, honey and garlic until lacquered. Shop Chicken Thighs and Chicken for bone-in thighs that stay moist in the oven.
Ingredients
- 1kg chicken thighs (bone-in, skin-on)
- 3 tbsp dark soy sauce; 2 tbsp honey; 1 tbsp rice vinegar or cider vinegar
- 3 garlic cloves, crushed; 1 tsp grated ginger
- 1 tbsp oil; pinch of chilli flakes (optional)
- Spring onions and sesame seeds to finish
- Rice or noodles and steamed greens to serve
Method
- Mix soy, honey, vinegar, garlic, ginger, oil and chilli. Toss thighs to coat; marinate 20 minutes if you can.
- Heat oven to 200°C fan. Arrange thighs skin-side up on a lined tray; pour over remaining marinade.
- Roast 35–40 minutes, basting once, until sticky and cooked through (75°C in the thickest part).
- Rest 5 minutes. Scatter spring onions and sesame; spoon pan juices over.
- Serve with rice or noodles and greens — leftover thighs reheat well for lunch.
Feeding a crowd? 2kg Chicken Thigh Value Pack fills two trays. Browse Chicken for more poultry cuts.