Very simple dish and really tasty !
- 1.5 Kg chicken thighs or chicken legs (cut in half across the joint)
- 1/2 cup runny honey (thick does not work as well)
- 1/2 cup soy sauce
- 1/4 cup tomato ketchup
- 2 – 6 cloves garlic crushed
- 2 teaspoons sea salt
- Large pinch of pepper
- Preheat the oven to 180ºC. Line a deep roasting pan with aluminium foil. Put the chicken pieces into this pan.
- In a glass measuring jug measure out the honey, soy sauce, and ketchup, then add the crushed garlic, salt and pepper and stir well.
- Pour the mixture over the chicken pieces and turn the chicken a few times to get it coated.
- Put the chicken into the oven to cook for 40 minutes. During the cooking time take the pan out 3 or 4 times to turn the chicken and put back into the oven.to cook evenly. After this time put the oven heat up to 220ºC and cook for a further 20 minutes with the chicken skin side up.
- Take out of the oven and pour as much of the sauce into a large jug as possible. Cover the chicken with more aluminium foil and leave to rest.
- Take as much fat off the sauce as you can, I find a gravy fat skimmer jug by far the easiest way to do this. Put the remaining sauce into a frying pan and bring it up to the boil for about 5 or 10 minutes to reduce the sauce and make it as sticky as you want it. Do not walk away or leave it as it is likely to reduce too much and burn !
- Then simply pour the sauce back onto the chicken pieces and serve with rice.
Original recipe from
Tinkered with by me on 21 September 2017