Teriyaki Chicken Thighs

Serves 4


8 chicken thighs

Salt and coarsely ground black pepper

Teriyaki Sauce:

15ml (1 T) sunflower oil

125ml (½ cup) soya sauce

80ml (⅓ cup) freshly squeezed orange juice

45ml (3 T) Huletts Molasses

5ml (1 t) finely grated fresh ginger

5ml (1 t) garlic, chopped

5ml (1 t) sesame oil

15ml (1 T) butter

1 red chilli, deseeded and finely chopped

Spring onions and sesame seeds for garnish

  1. Preheat the oven to 200°C
  2. Season the thighs with salt and pepper and drizzle with a little olive oil to prevent sticking.
  3. Lay the thighs on a baking sheet. Bake for 45 minutes or until the skin gets crispy and the thighs are cooked through.
  4. Meanwhile, combine the teriyaki sauce ingredients in a large saucepan.
  5. Simmer over low heat and reduce until slightly thickened.
  6. Pour the sauce into a large bowl and place the thighs in the bowl and toss to coat them with the sauce.
  7. Transfer to a serving platter and sprinkle with the sesame seeds and fresh coriander. Serve hot.

Freezes well.