Sticky Hoisin Chicken Thigh Traybake
Ingredients
- 8 bone-in chicken thighs
- 4 tbsp hoisin sauce
- 2 tbsp soy sauce
- 3 garlic cloves
- 15 g fresh ginger
- 1 tbsp sesame oil
- 2 tbsp honey
- 1 tbsp rice vinegar
Nutrition (per serving)
- Calories
- 564 kcal
- Protein
- 44.5 g
- Carbohydrate
- 17.6 g
- of which sugars
- 13.5 g
- Fat
- 35.3 g
- of which saturates
- 9.4 g
- Fibre
- 0.7 g
- Salt
- 2.48 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mince the garlic and grate the ginger. Whisk together the hoisin, soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger.
- 2
Score the chicken thighs a few times with a knife, then toss in the marinade. Marinate for at least 15 minutes.
- 3
Preheat the oven to 200°C/180°C fan. Arrange the chicken in a single layer in a roasting tin.
- 4
Roast for 35 minutes, basting halfway through, until sticky, caramelised, and cooked through.
- 5
Cool completely on a rack, then freeze in a single layer before transferring to freezer bags.
- 6
Reheat from frozen at 180°C for 25 minutes until piping hot throughout. Serve with rice and steamed greens.
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