A deliciously sweet and savory dish featuring tender chicken thighs coated in a sticky honey glaze.
Author:Isabella
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Main Dish
Method:Baking
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
2 pounds chicken thighs, boneless and skinless
1/2 cup honey
1/4 cup soy sauce
1/4 cup ketchup
2 tablespoons apple cider vinegar
2 cloves garlic, minced
1 teaspoon ground ginger
1/2 teaspoon black pepper
1 tablespoon cornstarch
1 tablespoon water
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)
Instructions
In a large bowl, whisk together the honey, soy sauce, ketchup, apple cider vinegar, minced garlic, ground ginger, and black pepper until well combined.
Add the chicken thighs to the bowl, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Preheat your oven to 400°F (200°C).
Place the marinated chicken thighs in a single layer on a baking sheet lined with parchment paper. Reserve the marinade for later.
Bake the chicken in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
While the chicken is baking, pour the reserved marinade into a small saucepan. Bring to a boil over medium heat, then reduce to a simmer.
In a small bowl, mix the cornstarch and water to create a slurry. Add this to the simmering marinade and stir until thickened, about 2-3 minutes.
Once the chicken is done, remove it from the oven and brush it with the thickened sauce. Return to the oven for an additional 5 minutes to caramelize the glaze.
Remove from the oven and let rest for a few minutes. Garnish with chopped green onions and sesame seeds before serving.
Notes
For a spicier kick, add a teaspoon of red pepper flakes to the marinade.
You can also substitute chicken thighs with chicken breasts for a leaner option.
Serve with steamed rice or sautéed vegetables for a complete meal.