Ingredients
8 chicken thighs
salt
4 tablespoons Beerenberg Blue Gum Honey
4 sprigs thyme, leaves picked
4 zucchinis, spiralised or julienned
zest and juice of 1 lemon
2 tablespoons olive oil
½ bunch mint
Directions
Preheat the oven to grill 220°C and line a baking tray with foil. Place the chicken thighs on the tray and sprinkle with a pinch of salt. Place under the grill for 8 minutes. Remove the chicken from the grill and drain the excess liquid from the tray. Flip the chicken thighs and drizzle with Beerenberg Blue Gum Honey and thyme leaves. Place back under the grill for 8 minutes, or until glazed and cooked through.
In a large serving bowl add the zucchini, lemon zest & juice, olive oil and mint. Toss to combine and top with honey & herb glazed chicken to serve.
