Yaji Honey
Yaji Honey chicken thighs
Roast the chicken until the skin is crisp, then add Yaji Honey near the end so the honey stays glossy and the suya spice stays clear.
Ingredients
- 8 chicken thighs, bone in and skin on
- 1 tablespoon olive oil
- Fine sea salt
- 1 lemon, halved
- 3 tablespoons Yaji Honey
- 250g Greek yoghurt
- Half a cucumber
- Black pepper
- A green salad, to serve
Method
- Heat the oven to 200°C fan.
- Put the chicken and lemon halves in a roasting tray. Rub with the olive oil and season with salt.
- Roast for 30 minutes.
- While the chicken cooks, grate the cucumber, squeeze out the excess water and stir it through the yoghurt with black pepper.
- Stir the Yaji Honey, then brush it generously over the chicken. Return to the oven for 10 to 15 minutes, until glazed and cooked through (75°C in the thickest part). For a charred finish, give it 2 minutes under a hot grill.
- Serve with the cucumber yoghurt, a green salad and the roasted lemon for squeezing over.
Tip
Keep a little Yaji Honey back to drizzle over at the table.
Allergens in this dish: peanuts (in Yaji Honey) and milk. Always check the labels of the other ingredients you use.
