- 2 Tbsp olive oil
- 1 Tbsp sesame oil
- 4 Tbsp low sodium soy sauce
- 1 Tbsp Worcestershire sauce
- 2 Tbsp lemon juice (or lime juice)
- 5 Tbsp honey (or maple syrup)
- 6 cloves garlic (minced)
- ½ tsp black pepper (freshly ground)
- 2 tsp kosher salt (plus more to taste)
I used a ziplock bag to soak the chicken for a few hours and then dumped it all into a baking tin and cooked it for 40 minutes in the toaster oven at 425° on the air fryer (high fan) setting. I added the fries to the same oven after 20 minutes or so hoping to get them both to the finish line at the same time. I may have over shot on the fries, they certainly were crispy.
There was plenty of the marinade left so I used a large non-stick pan to reduce it a bit to spoon over the chicken at the table. The dish I used to cook my four thighs was on the small side (an 11-1/2″x6″ hotel pan) so the marinade was deeper than if I had used one large enough for the eight pieces the recipe called for. A larger pan might have reduced the marinade plenty during the cook.