Sticky Phoenix Chicken Thighs

Ingredients

• 8 chicken thighs, bone-in and skin-on
• 2 tbsp cooking oil
• Salt and black pepper, to taste
• 2 garlic cloves, crushed
• 100 ml BlixSam Phoenix Piri-Piri Sauce
• 3 tbsp honey
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp lemon juice
• 1 tbsp melted butter
• 1 tsp smoked paprika
• 2 tbsp fresh parsley, chopped
• Extra Phoenix Piri-Piri Sauce, for serving

Method

1. Preheat the oven to 200°C.
2. Pat the chicken thighs dry and season lightly with salt and black pepper.
3. Heat the oil in a large oven-safe pan over medium-high heat. Place the thighs skin-side down and sear for 4–5 minutes until golden and crispy. Turn and cook for another 2 minutes.
4. In a bowl, combine the Phoenix Piri-Piri Sauce, honey, brown sugar, garlic, Worcestershire sauce, lemon juice, melted butter and smoked paprika.
5. Brush the chicken generously with the Phoenix glaze, coating each thigh well.
6. Transfer to the oven and bake for 25–30 minutes, brushing the chicken with more glaze halfway through cooking.
7. Brush with a final layer of glaze and place under the grill for 2–3 minutes until beautifully sticky and caramelised. Keep an eye on it because the honey and sugar can darken quickly.
8. Remove from the oven and allow the chicken to rest for 5 minutes.
9. Spoon the sticky pan juices over the thighs and finish with fresh parsley and an extra drizzle of Phoenix Piri-Piri Sauce.

🔥 BlixSam Tip