Tender, soy and garlic-glazed chicken thighs baked until sticky and caramelized, finished with sesame and scallions.
# Ingredient List:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2.5 lb)
02 - 1/2 teaspoon fine salt
03 - 1/4 teaspoon freshly ground black pepper
→ Soy glaze
04 - 1/3 cup soy sauce (regular or low-sodium)
05 - 1/4 cup honey
06 - 2 tablespoons rice vinegar
07 - 2 tablespoons packed brown sugar
08 - 1 tablespoon sesame oil
09 - 4 garlic cloves, minced
10 - 1 tablespoon fresh ginger, grated
11 - 1 teaspoon cornstarch
12 - 1 tablespoon water
→ Garnish (optional)
13 - 2 tablespoons toasted sesame seeds
14 - 2 green onions, thinly sliced
# Steps:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment and set aside.
02 - Pat the thighs dry with paper towels. Season both sides evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange thighs skin-side up on the prepared sheet, spaced slightly apart.
03 - Combine 1/3 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 4 minced garlic cloves and 1 tablespoon grated ginger in a small saucepan. Bring to a gentle boil over medium heat, stirring frequently.
04 - Whisk 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Stir the slurry into the saucepan and simmer 2–3 minutes until the glaze slightly thickens. Remove from heat.
05 - Brush about half of the warm glaze evenly over the chicken thighs. Transfer the tray to the oven and bake for 25 minutes.
06 - Remove the tray, brush the remaining glaze over the thighs, then return to the oven and bake an additional 10 minutes, or until an instant-read thermometer inserted into the thickest part reads 175°F and the skin is sticky and caramelized.
07 - Transfer the thighs to a platter and let rest 3–5 minutes. Sprinkle with 2 tablespoons sesame seeds and sliced green onions if desired. Serve hot.
