- Hot & Bold
- Mains
- Prep 15 min
- Cook 35 min
- Serves 4
Sweet, salty, sticky and properly spicy. Everything happens in one tray while the rice steams, so this is a weeknight dinner that tastes like you tried much harder than you did.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 1 kg)
- Salt
For the glaze
- 3 tbsp honey
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sriracha or other chili sauce
- 4 garlic cloves, grated
- 1 tbsp grated fresh ginger
- 1 tbsp sesame oil
To serve
- 300 g jasmine rice
- 300 g broccoli or pak choi
- 2 spring onions, sliced
- 1 tbsp sesame seeds
- Lime wedges
Method
- Heat the oven to 220°C and line a large roasting tray with baking paper. Pat the chicken dry, sprinkle with salt and place skin-side up on the tray. Roast for 20 minutes.
- While the chicken roasts, whisk all the glaze ingredients in a small pan and simmer for 4 minutes until slightly syrupy.
- Brush the glaze over the chicken and roast for 12 to 15 minutes more, brushing again halfway through, until sticky, deep golden and cooked through (75°C in the thickest part).
- Meanwhile, cook the rice according to the packet. Steam or boil the broccoli for the last 3 minutes.
- Serve the chicken over the rice with the greens. Spoon over any sticky juices from the tray and finish with spring onions, sesame seeds and a squeeze of lime.
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