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Preparation time: 10 minutes
Cooking time: 20 minutes
Succulent chicken thighs with a sweet and savoury honey garlic glaze, topped with fresh herbs and spices for a flavour-packed dish.
Ingredients:
- For the chicken:
- 8 free-range organic boneless chicken thighs
- 2 tbsp cornflour
- 1 tsp salt and pepper
- 2 tbsp vegetable oil
- 1 tbsp butter
- 4 garlic cloves, minced
- For the sauce:
- 110g honey
- 80ml chicken stock
- 1 tbsp rice wine vinegar
- 1 tbsp soy sauce
- For the toppings:
- Chives
- Sesame seeds
- Spring onions
- Chilli flakes
Method:
- To make the sauce, combine the honey, chicken stock, rice vinegar, and soy sauce in a bowl. Stir together and set aside.
- Place the chicken thighs in a medium bowl with the cornflour, salt, and pepper, then toss until fully coated.
- Light your Kadai and place the Holi grill in the centre. Once heated, place a medium skillet on the grill and add the vegetable oil.
- Cook the chicken thighs on one side for 4–5 minutes, until golden brown. Turn them over and cook for another 2–3 minutes.
- Add the butter and garlic to the skillet, reducing the heat. Fry the garlic until lightly golden.
- Pour the sauce into the skillet and bring to a boil. Move the skillet to a cooler part of the grill and simmer for 4–5 minutes until the sauce thickens and the chicken is fully cooked.
- Remove from the heat and serve, garnished with chives, sesame seeds, spring onions, and chilli flakes.
We used: Set of 3 Skillets
Recommended heat: medium/high