Mains · From the Beecroft Kitchen
Sticky Honey & Garlic Chicken
A weeknight favourite. Stringybark's rich, malty depth stands up beautifully to garlic and soy.
Draft recipe · for review
- Serves
- 4
- Preparation
- 10 min
- Cooking
- 25 min
- Honey
- Stringybark
Ingredients
- 8 chicken thighs (about 1 kg), skin on
- Salt and pepper
- 1 tbsp olive oil
- 5 cloves garlic, finely chopped
- ⅓ cup (115 g) Stringybark honey
- ¼ cup (60 ml) soy sauce
- 1 tbsp rice vinegar
- Sesame seeds and sliced spring onion, to serve
Method
- 1.
Season the chicken well with salt and pepper.
- 2.
Heat the oil in a large ovenproof pan over medium-high heat. Cook the chicken skin-side down for 6–8 minutes until golden, then turn.
- 3.
Push the chicken aside, add the garlic and cook for 30 seconds until fragrant.
- 4.
Stir in the honey, soy sauce and vinegar, and spoon the sauce over the chicken.
- 5.
Simmer for 12–15 minutes, basting often, until the chicken is cooked through and the glaze is sticky.
- 6.
Scatter with sesame seeds and spring onion. Serve with rice and greens.