International dishesGrilled DishesEurope and North America10 minutes preparation, 50 minutes cooking
Honey roasted chicken thighs are easy to marinate and demanding at the oven. The skin should be deep golden and the meat next to the bone still juicy. Roasting straight through without a second brush of sauce leaves the surface dry and pale.
This version scores a crosshatch into the meat so the seasoning sinks in and the chicken cooks evenly. The first roast runs 45 minutes at 200 degrees C, then more sauce goes on for a final 5 to 7 minutes.
This batch weighs about 1.3kg, at roughly 222 calories per 100g.
Method
Wash 5 to 6 chicken thighs in lightly salted water, rinse them several times and drain. Score a crosshatch into the meat with a knife so the seasoning sinks in and the chicken cooks evenly.
Put the chicken in a large bowl and add 2 tablespoons honey, 2 tablespoons fish sauce, 1 tablespoon chili sauce, 1 tablespoon oyster sauce, 1 tablespoon annatto oil, 1 tablespoon seasoning powder and a little minced shallot and garlic, then mix well and rub the marinade into the cuts.
Marinate for 30 to 60 minutes, or 2 to 3 hours in the fridge when there is time, for deeper flavor.
Lay the chicken on an oven tray and roast at 200 degrees C for about 45 minutes.
Take it out, brush on more sauce and roast a second time at 200 degrees C for about 5 to 7 minutes, until the skin is deep golden all over.
Tips
Thighs with pale golden skin and springy, dry flesh come out tender and sweet after roasting.
Thirty to sixty minutes of marinating is enough, and 2 to 3 hours in the fridge deepens the flavor.
The honey in the marinade is still sugar, and 2 tablespoons is enough for good color.
The crosshatch stays shallow, since cuts through the grain dry the meat out.
The sauce goes on for the second roast and the oven needs watching, because the surface burns easily at this stage.
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