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Sticky Tamari & Honey Chicken Thighs

Spice up your midweek chicken with a sticky soy glaze

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 45 minutes
    •    Yield: Serves 4


    •   8 skin-on chicken thighs
    •   2 tbsp clear honey
    •   chopped coriander, to serve

For the Marinade:

    •   2 tsp vegetable oil
    •   2 tbsp tamari
    •   3 tbsp Sherry or rice wine
    •   5 tbsp stem ginger in syrup, chopped
    •   6 garlic cloves, crushed
    •   1-2 red chillies, deseeded and chopped


  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 marinade until completely coated, then either cook straight away or cover and chill for a few hrs to marinate.
  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. 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.

This great family recipe is thanks to BBC Goodfood Recipes at


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