I like to think of myself as a foodie, a home cook, a kitchen whizz if you will but, in the middle of the week when I’m tired and rushed off my feet, I’m more of a kitchen... wimp.

I just want to have a delicious, nutritious meal with almost 0 effort on my part and minimal cleanup, if possible. Is that really too much to ask? 

Well, I thought it was until I stumbled upon this chicken thigh recipe one desperate night when I didn’t know what I wanted but I did know I needed to use up the chicken in the fridge and I’d had a hankering for honey for a while.

Listen, if nothing else, I always know I’ll be eating this through the week.

The chicken thigh recipe that saved my sanity 

I came up with this myself so, for the most part, measure with your heart. Maybe measure a little with your heart health, too, let’s not go too hard on the sodium. 

The ingredients I use are:

• Soy sauce
• Honey
• Ginger
• Lemon

I personally am intolerant to garlic but if you are blessed with garlic tolerance, I recommend throwing some in there, too. 

First, grab yourself a bowl. Into that bowl, you should grate a nub of ginger, squeeze in some lemon juice, add a little honey and soy sauce. Mix all of these together before adding just a tiny bit of the oil of your choice.

Then, spread this mixture over your chicken thighs.

You can cook them straight away or leave them to marinade throughout the day (which is what I do).

To cook them, either use the air fryer at 190° for 20 minutes, turning halfway through or in the oven for 30 minutes or until juices run clear at 200°.

I usually serve them with basmati rice and some steamed broccoli and spinach with a little sesame oil. 

Finally, if you have a little lemon juice and ginger left over, boil the kettle, add them to a mug with some honey and have a lovely, soothing drink while you wait for your culinary masterpiece to cook.

Enjoy!