These chicken thighs are sweet, sticky, full of flavour, and easy to make. Plus, they don’t leave much washing up!
Ingredients:
2 tbsp runny honey
4 tbsp soy sauce
1 lime (zest and juice)
2 tbsp sesame oil
Pinch of chilli flakes
20g (⅔ oz) fresh ginger, peeled and grated
8 chicken thighs (skin on, bone in)
40g (1½ oz) salted butter, diced
Salt and black pepper
To serve:
2 spring onions, finely sliced
2 tsp sesame seeds
10g (⅓ oz) fresh coriander (stalks finely chopped, leaves roughly chopped)
Method:
Make the marinade: In a large bowl, mix honey, soy sauce, lime zest and juice, sesame oil, chilli flakes, and ginger. Pour half the mixture into a small saucepan and set aside.
Stir well to coat the meat. Season with salt and pepper. Chill in the fridge for 30 minutes.
Place the chicken thighs skin-side down in the air fryer basket, leaving space between them. You may need to cook in two batches. Air fry for 22–25 minutes, turning them skin-side up after 10 minutes, until fully cooked.
Make the glaze: Heat the reserved marinade in a pan until it boils, then remove from heat. Whisk in the butter until smooth.
Serve: Put the chicken on plates, drizzle with the glaze, and sprinkle with spring onions, sesame seeds, and coriander.