Indoor BBQ Chicken with Honey & Soy Glaze

honey

🥗Healthier: agave syrup

💰Cheaper: sugar syrup

Agave syrup has a lower glycemic index than honey.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a healthier thickener, while flour is a common pantry item.

Make the marinade for chicken thighs by adding honey (1 teaspoon per thigh) and light soy sauce (2:1 ratio of soy sauce to honey) into a mixing bowl.

Add salt to the marinade, about 0.6% of the chicken's weight, to prevent burning when cooking.

Add boneless, skin-on chicken thighs to the marinade and mix well.

Marinate the chicken in the fridge for at least six hours or ideally overnight, or cook immediately if desired.

Wrap the marinated chicken thighs tightly with smoked streaky bacon to maximize surface contact.

Place the wrapped chicken in a preheated oven at 150°C for one hour to impart smokiness and break down connective tissues.

After one hour, remove the chicken from the oven and crank the heat up to 220°C.

Remove the bacon from the chicken and save it for breakfast, then transfer the chicken thighs to a tray lined with tinfoil.

Pat the chicken thighs gently to remove excess moisture without removing the glaze.

Place the chicken back in the oven for about ten minutes until golden, being careful not to burn it.

After ten minutes, remove the chicken from the oven and let it rest for about ten minutes before carving and serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens