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Ingredients
Method
- 8 boneless chicken thighs
- 3 mandarins (juice and zest of 2, 1 sliced to serve)
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- Salt and pepper to season
- Steamed rice and sliced spring onions, to serve
- Combine mandarin juice, zest, honey, soy sauce, olive oil, garlic and paprika. Season chicken thighs with salt and pepper, then pour over the glaze. Marinate for at least 30 minutes (or overnight in the fridge).
- Preheat a grill or barbecue to medium-high. Cook thighs for 6–8 minutes per side, basting with remaining glaze, until caramelised and cooked through. Rest 5 minutes.
- Serve over steamed rice with sliced mandarin, spring onions, and any pan juices poured over.
55 mins
4 serving
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