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Ingredients
Instructions
Preheat oven to 220°C/420°F (200°C fan).
Pan - Use a pan large enough to fit the thighs lying flat (not bunched up/folded). Line pan with foil (you'll thank me later), place thighs in pan.
Glaze 1 - Mix Glaze ingredients together. Spoon over about ⅔ of the Glaze on the surface of each (not underside), reserve rest.
Bake 15 minutes, remove pan.
Flick to grill/broiler on high, adjust shelf to be 20cm/8" from heat source.
Glaze 2 - Spoon pan juices over chicken. Then spoon/dab remaining Glaze onto chicken.
Broil chicken for 8 to 10 minutes until surface is nicely caramelised.
Rest - Remove and stand for a few minutes (uncovered) before serving with pan juices
Chicken - If your thighs are teeny tiny (as sometimes they can be), reduce the oven cook time a bit.
Skin on bone in thighs and drumsticks: haven't tried with this exact sauce but many similar, here's how to cook them: Toss in the sauce (or drizzle/smear) all over, reserve ¼ of Sauce. Place in foil lined pan skin side DOWN, bake 20 minutes at 180C/350F. Flip, spoon over remaining Glaze, bake further 30 minutes until caramelised, basting with pan juices towards the end.
Breast: And yes this can be made with breast instead but you won't get the same caramelisation in the oven. Alternative is to broil/grill only - better caramelising. Directions:
Cut each breast horizontally to form 2 steaks;
Oven: Spoon ALL the sauce over one side. Bake for 18 minutes at 425F/220C, do not remove for basting, do not broil.
Broil: Spoon bit of sauce on one side. Broil on high 3 minutes. Flip, spoon over remaining sauce. Broil 6-8 min, watch carefully to ensure it doesn't burn too much. (13 carbs a serving)