8 skin-on chicken thighs
2 tbsp maple syrup
chopped cilantro, to serve
For the marinade
2 tsp vegetable oil
1 tbsp gluten free soy sauce
3 tbsp Sherry or rice wine
5 tbsp stem ginger in syrup, chopped
1 tbsp garlic infused oil
1-2 red chilies, deseeded and chopped
Heat oven to 180C/160C fan/gas 4. Slash the skin on each chicken thigh 2-3 times.
Mix the marinade ingredients together in a large bowl.
Toss the chicken in the marinade until completely coated, then either cook straight away or cover and chill for a few hrs to marinate.
To cook, place the chicken in a shallow roasting tin in a single layer and pour over the marinade. Bake for 35-40 mins.
Drizzle with maple syrup, place under a medium grill and cook for 3 mins more, until the skin is golden and crisp.
Place the chicken on a serving plate and tip all the cooking juices into a small saucepan, pouring off any excess fat.
Over a medium heat, bubble down the juices until thick and syrupy.
Drizzle over the chicken and scatter with cilantro.
Recipe adapted from: Good Food