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5 minutes
55 minutes
60 minutes
- 1.5kg chicken thigh fillets, on the bone
- 20g (1 tbsp) VEGEMITE Squeezy
- 117.98 gm honey
- 62.50 ml apple cider vinegar
- 68.75 gm sweet chilli sauce
- 20.00 ml kecap manis
- 2 garlic cloves, crushed
- 3 tsp finely grated fresh ginger
- Cooked white rice, to serve
- Steamed green vegetables, to serve
- Preheat your oven to 190C/170C fan forced. Place the chicken in a greased or baking paper-lined roasting pan.
- Whisk together all other ingredients in a large jug. Pour the mixture over the chicken. Bake for 50-55 minutes, basting and turning every 15 minutes until the chicken is tender, falling off the bone, and the sauce is thick and sticky.
- Enjoy with a side of fluffy white rice and vibrant green veggies of your choice.
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