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Roast Chicken Thighs with Lemon & Ginger Honey

Honey glazed chicken
  • 8 skin on, bone-in chicken thighs
  • 3 Tbsp boiling water
  • ¼ cup (60ml) Waggle Lemon & Ginger honey
  • 4 cloves of garlic, crushed
  • ¼ tsp dried ginger
  • 6 cm piece of ginger, peeled and finely grated using a microplaner
  • Juice of a lemon (2 – 3 Tbsp)
  • 3 Tbsp soy sauce
  1. Preheat the oven to 180°C.
  2. Pat the chicken dry and lay in a shallow dish.
  3. Make the marinade by mixing all the ingredients together in a jug. Pour this over the chicken and toss to coat. You could leave this to marinate for a few hours or overnight if you wanted to.
  4. Place the chicken pieces into an oven proof casserole dish ensuring they are a snug fit.
  5. Pour over the marinade and season the chicken very well with salt and white pepper on both sides. Once done make sure all the chicken pieces are skin side down in the dish.
  6. Cook for 20 minutes in the oven, then take out, flip the pieces over, brush them with the marinade in the dish and cook with the skin side up for a further 25 – 30 minutes until golden brown and crispy.
  7. Serve with steamed basmati or jasmine rice and any green vegetables of your choice.