Monday, 3 June 2013


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 chicken dish is flavoured with lime, honey and soy sauce. It is briefly pre-cooked so that the seasonings are absorbed into the chicken. It is finished off in the oven and brushed with honey to create that sticky, sweet glaze.


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


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 for ten minutes. Take the chicken out of the cooking liquid, and arrange in a single layer on a baking dish. Reserve the sauce. 

Bake, skin side up, for 15 minutes. Turn the chicken over and bake for a further ten minutes. 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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