Baked Honey, Soy & Sesame Chicken Chops

Ingredients

8-12 Standom Chicken Chops

½ Cup Honey

½ Cup Soy

2 tbls Dijon Mustard

Juice of one Orange

Zest of one Orange

1 tbls Sesame Oil

3 Cloves Garlic, minced

1 tbls Ginger, minced

1 tsp Ground coriander

1 tbls Toasted Sesame Seeds, to serve

1 tbls Chopped Chives, to serve

Lime Wedges, to serve

Ranch Dressing

1 Cup Good Quality Store Bought Mayonnaise

½ Cup Sour Cream

Juice of Half a Lemon

½ Cup Milk

Pinch Sea Salt

2 tbls Dill, finely chopped

2 tbls Italian Parsley, finely chopped

1 tbls Garlic Chives, finely chopped

1 tbls Worcestershire Sauce

½ tsp Ground Black Pepper

½ tsp Sweet Paprika

Method

For the Ranch Dressing, place the mayonnaise, sour cream, lemon juice, dill, parsley, garlic chives, Worcestershire sauce, black pepper and paprika in a bowl and gently whisk together, add the milk a little at a time until you have reached the desired consistency, taste and season with the sea salt. Chill before serving.

To prepare the marinade, in a bowl place the honey, soy, Dijon mustard, orange juice & zest, sesame oil, garlic, ginger and ground coriander. Whisk ingredients together, reserve half.

Pat the chicken dry with paper towel, add to the marinade and toss well to coat. Marinate overnight or for at least three hours.

While the chicken is marinating, place the remaining marinade in a small pot, over a medium heat simmer for 3-4 minutes until the marinade has thickened.

Place the chicken chops on a tray lined with baking paper and bake in the oven at 180℃ for 35 minutes, basting with the reduced marinade a couple of times, remove from the oven and pour over any remaining marinade, sprinkle with the toasted sesame seeds & chopped chives, serve with the ranch dressing & lime wedges.

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