8 skin-on chicken thighs

2 tbsp maple syrup

chopped coriander, to serve

For the marinade

2 tsp vegetable oil

1 tbsp Sherry or rice wine

5 tbsp stem ginger in syrup, chopped

1-2 red chilies, deseeded and chopped


Heat oven to 180C/160C fan/gas 4. Slash the skin on each chicken thigh 2-3 times. Mix the marinade ingredients together in a large bowl.

Toss the chicken in the marinade until completely coated, then either cook straight away or cover and chill for a few hrs to marinate.

To cook, place the chicken in a shallow roasting tin in a single layer and pour over the marinade.

Bake for 35-40 mins. Drizzle with maple syrup, place under a medium grill and cook for 3 mins more, until the skin is golden and crisp.

Place the chicken on a serving 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 scatter with coriander.

Recipe adapted from: Good Food

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