Asian Honey Lemon Glazed Chicken Thighs with Ginger and Sesame
Succulent chicken thighs coated in a sticky honey lemon glaze with aromatic ginger and garlic, perfect for a quick spring weeknight dinner. The bright citrus notes and toasted sesame seeds bring fresh Asian-inspired flavours to your table.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 1.2kg)
- 4 tablespoons honey
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons soy sauce (use tamari for gluten-free)
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, finely grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 spring onions, thinly sliced
- 1 tablespoon sesame seeds
- Salt and black pepper to taste
Instructions
Preheat oven to 200°C (400°F). Pat chicken thighs dry with paper towels and season generously with salt and pepper.
In a small bowl, whisk together honey, lemon juice, lemon zest, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil to create the glaze.
Heat vegetable oil in a large oven-safe frying pan over medium-high heat. Place chicken thighs skin-side down and sear for 5-6 minutes until golden and crispy.
Flip chicken thighs and pour the honey lemon glaze over the top, ensuring all pieces are well coated.
Transfer the pan to the preheated oven and roast for 25-30 minutes, basting halfway through, until the internal temperature reaches 75°C (165°F) when measured with a meat thermometer at the thickest part.
Remove from oven and let rest for 5 minutes. Garnish with sliced spring onions and toasted sesame seeds before serving.
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