Sticky Manuka Honey Gochujang Chicken Thighs
Korean-inspired sticky glaze made with New Zealand Manuka honey for glossy, caramelised chicken
Juicy, skin-on chicken thighs glazed with a sticky gochujang and Manuka honey sauce. Quick to prepare, marinated for depth and finished under the grill (or in an oven) for charred edges — a social-media-friendly dinner that pairs well with greens or kumara mash.
Timing
Cook Time: PT30M
Prep Time: PT20M
Rest Time: PT30M
Total Time: PT1H20M
Active Time: PT50M
Ingredients
8
bone-in, skin-on chicken thighs
(Notes: about 1.2 kg total; pat dry before marinating)
60
ml
manuka honey
(Notes: MGO-rich Manuka honey for pronounced flavour and caramelisation)
3
tbsp
gochujang
(Notes: Korean red chilli paste — adjust to taste)
2
tbsp
light soy sauce
(Notes: or tamari for gluten-free)
1
tbsp
rice vinegar
(Notes: adds brightness)
3
cloves
garlic
(Notes: finely grated)
2
cm
fresh ginger
(Notes: finely grated)
1
tbsp
sesame oil
(Notes: toasted sesame oil for aroma)
2
tbsp
vegetable oil
(Notes: for pan-searing)
1
tsp
sea salt
(Notes: or to taste)
1/2
tsp
freshly ground black pepper
1
lime
(Notes: cut into wedges to serve)
1
tbsp
sesame seeds
(Notes: toasted, for garnish)
2
spring onions
(Notes: thinly sliced, for garnish)
Instructions
Step 1
Make the marinade: whisk together Manuka honey, gochujang, soy sauce, rice vinegar, grated garlic, grated ginger and sesame oil in a bowl until smooth.
Tip: Warming the honey slightly (10–15s in the microwave) makes it easier to whisk, but don't overheat.
Step 2
Season the chicken thighs with sea salt and black pepper, then place in a large zip-lock bag or shallow dish. Pour two-thirds of the marinade over the chicken, reserve the remaining third for glazing later. Massage to coat evenly.
Tip: Pat the skin dry first to help it crisp when searing or roasting.
Step 3
Marinate in the fridge for at least 30 minutes to allow flavours to penetrate (up to 4 hours if you have time).
Tip: If short on time, even 30 minutes gives a good flavour boost; longer marinating deepens the glaze.
Timing: PT30M
Step 4
Preheat oven to 200°C (fan 180°C). Heat vegetable oil in a large ovenproof frying pan over medium-high heat. Place chicken thighs skin-side down and sear for 5–6 minutes until the skin is golden and releases easily.
Tip: Don't overcrowd the pan; sear in batches if needed so the skin crisps rather than steams.
Timing: PT6M
Step 5
Turn thighs skin-side up, brush with half of the reserved marinade and transfer the pan to the preheated oven. Roast for 18–22 minutes until cooked through (internal temperature 75°C) and glaze is sticky.
Tip: If you prefer extra char, finish under a hot grill for 1–2 minutes, watching carefully to avoid burning the honey.
Timing: PT22M
Step 6
Remove chicken from the oven and brush with remaining reserved marinade. Let rest in the pan for 5 minutes to redistribute juices.
Tip: Resting yields juicier meat — keep it tented loosely if you like.
Timing: PT5M
Step 7
Transfer chicken to a serving platter, sprinkle with toasted sesame seeds and sliced spring onions, and serve with lime wedges. Great with steamed greens, rice or kumara mash.
Tip: A final squeeze of lime balances the sweet Manuka honey glaze beautifully.