Ingredients

• ½ tsp garlic granules
• 2 tsp toasted sesame oil
• 1 tsp mirin
• 1½ tbsp dark soy sauce
• 1½ tbsp runny honey
• pinch dried red chilli flakes
• 4 boneless chicken thighs
• skin removed
• halved
• 4 spring onions
• thinly sliced
• 1-2 tsp sesame seeds
• 1 lime
• cut into wedges
• to serve

Directions

• Preheat the oven to 200C/180C Fan/Gas 6.
• Put the garlic granules
• sesame oil
• mirin
• soy sauce
• honey and chilli flakes in a resealable food bag and shake well.
• Add the chicken thigh halves and mix to coat – you can do this by holding the outside of the bag and squishing around.
• Tip out onto a small baking tray
• pouring over all the marinade
• then bake for 15–20 minutes
• or until the chicken is golden brown and cooked through.
• Toss the cooked chicken in any remaining sauce from the tray and transfer to a serving plate. Sprinkle with the spring onions and sesame seeds and serve with the lime wedges to squeeze over.