Ingredients
- 8-10 boneless chicken thighs
- 2 tablespoon sesame oil
- 2 tablespoon honey
- 1 tablespoon chilli paste
- 1 tablespoon tamari or coconut aminos
- 2 cloves garlic, minced
- 1/2 inch ginger, grated
- Sea Salt & Pepper
- Sesame Seeds
- Green Onion
- Preheat the oven to 425°F.
- In a small mixing bowl, combine the marinade ingredients; sesame oil, honey, chilli paste, tamari, garlic and ginger. Whisk together to combine. The consistency should be thick to ensure the chicken gets sticky.
- Season the chicken with a little sea salt and pepper and add the chicken thighs to a large Ziploc bag or bowl. You will use this to marinate the chicken.
- Pour the marinade mixture over the chicken in the Ziploc bag and allow the chicken to marinate for 1-24 hours. Note: If you don’t have time, simply add the marinade directly to the chicken and them to the baking sheet.
- Once the chicken has marinated, cover a baking sheet with aluminium foil or parchment paper. (You’ll want to line the baking sheet because the marinade is quite sticky and will stick to your pan.)
- Place the marinated chicken thighs onto the baking sheet and transfer them to the oven.
- Bake the chicken at 425°F for 25 minutes, turning it once.
- The chicken will be cooked through at this point, however, to add extra crispiness and stickiness, broil the chicken on medium heat for 5-10 minutes.
- Depending on your oven, keep a watchful eye on the chicken to ensure that it does not burn.
- Remove chicken from the oven and season with lots of sesame seeds and green onion.
- Enjoy!
Nutrition
- Serving Size: 2 chicken thighs
- Calories: 456 calories
- Sugar: 9 grams
- Fat: 19 grams
- Carbohydrates: 9 grams
- Fiber: 0 grams
- Protein: 59 grams