Honey Soy Chicken (Print Version)

Sweet-salty honey and soy glaze coats caramelized chicken thighs, finished with sesame and scallions.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken thighs (about 1 lb 5 oz)

→ Marinade

02 - 1/4 cup soy sauce
03 - 3 tablespoons honey
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh ginger, grated
06 - 1 tablespoon rice vinegar (or lemon juice)
07 - 1 tablespoon sesame oil
08 - 1/4 teaspoon black pepper

→ Garnish

09 - 1 teaspoon sesame seeds
10 - 2 green onions, sliced

# Directions:

01 - In a medium bowl, whisk together soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, and black pepper until smooth and well combined.
02 - Place chicken thighs in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are thoroughly coated. Marinate for at least 15 minutes, or up to overnight in the refrigerator for deeper flavor penetration.
03 - Preheat oven to 400°F, or alternatively heat a large skillet over medium heat on the stovetop.
04 - Remove chicken from the marinade, reserving any excess. To bake: arrange chicken on a lined baking sheet and bake for 20–25 minutes until cooked through, basting once or twice with the reserved marinade. To pan-sear: cook chicken in a skillet for 6–8 minutes per side until golden brown and cooked through, pouring remaining marinade over the chicken during the last few minutes of cooking.
05 - Let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with sesame seeds and sliced green onions before serving.

# Expert Tips:

01 -
  • The marinade doubles as a glaze, so nothing goes to waste and every bite is packed with flavor.
  • Chicken thighs stay incredibly juicy even if you accidentally overcook them a little, which happens to the best of us.
  • It works beautifully in the oven or a skillet, so you never have to feel locked into one method.
02 -
  • Do not skip the resting step because cutting into the chicken immediately releases all those juices you worked so hard to seal in.
  • If the marinade starts burning in the skillet rather than caramelizing, drop the heat slightly and keep the chicken moving so the sugars brown gently instead of scorching.
03 -
  • Reserve a few tablespoons of marinade before it touches raw chicken so you can use it as a basting liquid or quick pan sauce without any food safety concerns.
  • Patting the chicken thighs dry before marinating helps the glaze adhere and caramelize more effectively during cooking.

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