- serves 6 people
- preparation 5 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 6 chicken thigh cutlets, bone-in
- 125 ml (½ cup) soy sauce
- 175 g (½ cup) honey
- 1 tsp sugar
- 1 orange, juice and grated rind
- 1 tsp grated ginger
- 2 star anise
This recipe needs to be started one day in advance.
Instructions
- Combine all the ingredients in a non-reactive bowl, cover and refrigerate overnight.
- Preheat the oven to 200°C.
- Remove the chicken from the marinade and place, skin -side up in a baking dish lined with baking paper. Roast for 25 minutes or until golden and cooked through.
- While the chicken is cooking, pour the marinade into a small saucepan and bring to a simmer, skimming to remove any scum that rises to the surface.
- Remove the chicken from the baking dish, pour any juices into the saucepan with the marinade and simmer until reduced to a sauce thick enough to coat the back of a spoon.
- Pour the sauce over the chicken and serve.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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