11/2-2 lbs of chicken thighs (I used boneless, skinless)
1/4 cup of soy sauce
1/3 cup of honey
1 tbsp of rice wine vinegar
4-5 tbsp of freshly squeezed lime juice (approx. two limes)
2 garlic cloves, minced
1/4 tsp of dried chili flakes (optional)
Preheat oven to 400C.
Combine all of the above in a small sauce pan. Bring to a boil and simmer for 4-5 min. Take off the heat and set aside.
Pat dry the chicken thighs and line them close together in a pre-greased pan. Pour the sauce over them and cook for 45 min to 1 hour, turning once half way through cooking.
Once done, serve with extra sauce drizzled over top and I added some toasted sesame seeds.
