Sticky Hoisin Chicken Thigh Traybake

Ingredients

• 8 bone-in chicken thighs
• 4 tbsp hoisin sauce
• 2 tbsp soy sauce
• 3 clove garlic cloves
• 15 g fresh ginger
• 1 tbsp sesame oil
• 2 tbsp honey
• 1 tbsp rice vinegar

Method

1. 1

   Mince the garlic and grate the ginger. Whisk together the hoisin, soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger.

2. 2

   Score the chicken thighs a few times with a knife, then toss in the marinade. Marinate for at least 15 minutes.

3. 3

   Preheat the oven to 200°C/180°C fan. Arrange the chicken in a single layer in a roasting tin.

4. 4

   Roast for 35 minutes, basting halfway through, until sticky, caramelised, and cooked through.

5. 5

   Cool completely on a rack, then freeze in a single layer before transferring to freezer bags.

6. 6

   Reheat from frozen at 180°C for 25 minutes until piping hot throughout. Serve with rice and steamed greens.