Name: Honey Chilli Thighs with Roasted Lime & Pak Choi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: Bone in, skin on chicken thighs 1kg; Pak Choi; 30g Roasted Peanuts (optional); 1Tbs Honey Chilli Seasoning, plus extra for glaze; 1 Tbs Runny Honey; Fresh Chilli; Coriander, half a bunch, chopped; Sesame Seesa

Preheat oven to 185°c

Prepare the chicken thighs by patting dry and trimming off any excess skin/fat. Coat in 1tbs of rub and set aside.

Halve limes, wash and prep pak choi.

On a baking tray add the chicken and limes and place in oven for 10mins.

Meanwhile in a separate bowl add honey, lime juice from 1 lime and extra rub and mix well to form a glaze.

After 10 mins add pak Choi to the roasting tin and return to oven for further 10mins, glaze the chicken with the honey chilli lime glaze, turn up oven to 220°c to crisp and brown off that lovely skin.

Chicken is safe to eat once it reaches temps above 75°c, but chicken thighs are very forgiving. And best in our opion at around 82°c. Using a meat thermometer can insure best results.

Remove from oven and plate up. Glazing the chicken once more, and garnishing with a little extra rub, sesame seeds, chopped coriander, roasted peanuts and fresh chopped chilli.

Before each bite, squeeze some of roasted lime over the sticky, thighs - absolutely lush!

Honey Chilli Thighs with Roasted Lime & Pak Choi

Honey Chilli Thighs with Roasted Lime & Pak Choi

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