Soy sauce, citrus and honey is always a winning combination with chicken. The addition of toasted anise seeds adds that touch of licorice without overpowering it. The sugar in the honey can make these thighs burn, so keep an eye on them. But I do like a touch of char on my chicken!
Ingredients:
2 teaspoons anise seed
4 cloves garlic, through a press
1/4 cup fresh lime juice
1/4 cup soy sauce
2 tablespoons honey
8 chicken thighs (about 4 lb), skin on
Toast the anise seed in a small dry skillet over medium heat, tossing until fragrant, about 2 minutes. Let it cool to room temp and then grind with a mortar and pestle or coffee grinder. (I have one I use just for spices.)
Combine anise seed, garlic, lime juice, soy sauce and honey. Pour into a large Ziploc bag and add chicken thighs. Squish around to make sure thighs are well coated.
Marinate for several,hours, or better: overnight.
Preheat oven to 450 degrees.
Cover a sheet pan with non-stick aluminum foil and place thighs skin-side down on foil.
Cook for 15 to 20 minutes, then flip thighs over and cook another 15 to 20 minutes.
