• 1 kg chicken thighs, bone-in or boneless and skin-on
For the Marinade
• 50ml soy sauce
• 2 tablespoons honey
• 1 tablespoon Hoisin sauce
• 1 teaspoon grated ginger
• 1 clove garlic, mashed
• 1 teaspoon chili flakes
• 1 tablespoon rice vinegar
For Serving
• 1 tablespoon sesame seeds
METHOD
1. In a bowl, mix all the marinade ingredients until well combined. Add the chicken thighs and mix so they are completely coated.
2. Cover and let it rest in the refrigerator for 2–3 hours. Place the chicken on a baking tray or grill rack and bake in a preheated oven at 190°C (375°F) or on a grill, until cooked through and tender.
3. During baking, brush the chicken with the remaining marinade to create a sticky glaze. Sprinkle with sesame seeds before serving.
