Sweet, spicy, bursting with flavour, and super easy – sounds too good to be true! The sauce is so diverse that you can use any cut of chicken you’d like to: Wings, Thighs, Breasts, Drumsticks, you could even keep it warm and drizzle it over a summer roast chicken served with salad. This version of the recipe is based around using Chicken Thighs with the skin on (optional) and bone in (optional), and serves 6 (1 thigh per person). If you’re feeling particularly hungry you might want to allow 2 thighs for a person.
Great served with rice to soak up some of that sauce!
- Season the chicken with salt and pepper.
- Prepare the honey! The Herefordshire Honey we stock comes in its granulated/crystalized state which requires gentle heating before being added to this dish. The best way of doing this is to heat a pan of water, put the amount of honey you want to use into a seperate jar and place this in the pan of water. Stir until you’ve got that gold/amber liquid consistency.
- Heat a heavy based pan or skillet on a high heat with a generous glug of the chilli rapeseed oil. If you want to avoid adding too much heat this can be substituted for the Natural Cold-Pressed Oil or Rapeseed Oil with Garlic.
- Sear the chicken on all sides until golden.
- Reduce the heat of the pan and cover with a lid until the chicken is cooked through – turning every few minutes. Timing will really depend on the size of the thighs/fillets/other cut you’re using.
- Arrange the chicken skin side up (if cooking with the skin on); add the crushed garlic between the thighs for 20/30 seconds.
- Add in the honey, water, vinegar, and soy sauce. Increase the heat slightly so that the liquid begins to gently simmer. If the consistency is too thick to begin with add a bit more water. Continue to simmer for 4-5 minutes or until the sauce reduces down and thickens slightly.
- Spoon some of this sauce over the top of the thighs to create the sticky glaze. Garnish with chopped parsley and chopped chilli for an extra kick and serve with rice, vegetables, or salad.