Honey-Ginger Glazed Chicken Recipe

About this recipe

A flavorful dinner dish featuring tender chicken glazed with a sweet and tangy honey-ginger sauce. Perfect for those seeking a satisfying and easy-to-make meal.

Ingredients

• - Thomas Ridley Fresh British Chicken Thighs
• 100 G Jumbo Garlic 100g
• 220G Daylesford Organic Redcurrant Jelly
• 250G The London Honey Co Ginger & Turmeric Honey, 250G
• 150 Ml Kikkoman Less Salt Soy Sauce Dispenser, 150Ml
• 50 g Dry Ginger | Sukku | Sonth | Chukku | Sonti | Onashunti Powder 50G

Instructions

1. 1. To prepare the marinade, combine 1/4 cup soy sauce, 1/4 cup white grape juice, 2 tbsp honey, 1 tbsp grated ginger, and 2 minced garlic cloves in a bowl. Mix well.
2. 2. Place 1.5 kg boneless chicken thighs in the marinade, cover, and refrigerate for about 8 hours, turning occasionally to ensure even coating.
3. 3. Preheat your oven to 180°C (350°F). Remove the chicken from the marinade and place it on a rack in a shallow baking pan. Reserve 8 tbsp of the marinade for the glaze and use the rest for basting.
4. 4. Bake the chicken for about 1 hour, basting every 15 minutes with the reserved marinade. The chicken is done when it reaches an internal temperature of 75°C (165°F).
5. 5. To make the glaze, combine the reserved 8 tbsp marinade with 3/4 cup currant jelly in a small saucepan. Bring to a boil over medium heat, stirring constantly, and cook for about 2 minutes. Set aside to cool slightly.
6. 6. Once the chicken is cooked, spoon the glaze over the pieces until they are fully coated. Let the chicken rest for 5 minutes before serving.
7. 7. Serve the glazed chicken with steamed rice or roasted vegetables for a complete meal.