Sticky Tamari & Honey Chicken Thighs

• 8 chicken thighs, skin on
• 2 tablespoons clear honey
• For the marinade
• 2 tablespoons vegetable oil
• 2 tablespoons tamari
• 3 tablespoons rice wine or 3 tablespoons sherry wine
• 5 tablespoons gingerroot, in syrup, chopped
• 6 garlic cloves, minced
• 1 -2 red chili pepper, deseeded and chopped

1. Slash the skin on the chicken thighs 2-3 times. Mix the marinade ingredients in a large bowl. Toss the chicken in the marinade until completely coated and cover and chill for 1/2 - 8 hours.
2. When you are ready to cook, heat the oven to 350u0b0F Place the chicken in a shallow roasting tin in one layer and pour over the marinade. Bake for 35-40 minutes.
3. Drizzle with the honey and place under a medium broiler and cook for 3 more mins until the skin is golden and crisp.
4. Place the chicken on a serveing plate and tip all the cooking juices into a small saucepan, pouring off any excess fat. Over a medium heat, bubble down the juices until thick and syrupy. Drizzle over the chicken and serve.

chicken, clear honey, marinade, vegetable oil, tamari, rice wine, gingerroot, garlic, red chili pepper

Taken from www.food.com/recipe/sticky-tamari-honey-chicken-thighs-418024 (may not work)