Sticky Honey-Soy Glazed Chicken Thighs
Prepare for an explosion of sweet, savory, and subtly spicy flavors with these irresistible Sticky Honey-Soy Glazed Chicken Thighs. Each piece of chicken is roasted to perfection, developing a beautifully caramelized exterior that shimmers with a glossy, amber glaze. The sauce, a harmonious blend of rich soy sauce, golden honey, pungent ginger, aromatic garlic, and a hint of fiery sriracha, clings to every curve, creating a tender, juicy interior that melts in your mouth. This dish is a celebration of Asian-inspired comfort food, offering a delightful interplay of textures and tastes that is both profoundly satisfying and wonderfully addictive, making it a guaranteed crowd-pleaser that leaves a lasting impression.
Ingredients
- •8 boneless, skinless chicken thighs
- •1/2 cup soy sauce
- •1/4 cup honey
- •2 tablespoons fresh ginger, grated
- •4 cloves garlic, minced
- •2 tablespoons rice vinegar
- •1 tablespoon sriracha, or to taste
- •1 teaspoon sesame oil
- •1 tablespoon cornstarch
- •2 tablespoons water
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •Optional: 1 tablespoon sesame seeds for garnish
- •Optional: 2 green onions, sliced for garnish
Dietary Info
Instructions
- 1
Preheat oven to 400 degrees Fahrenheit, 200 degrees Celsius. Line a baking sheet with parchment paper or foil for easy cleanup.
- 2
In a large bowl, whisk together soy sauce, honey, grated ginger, minced garlic, rice vinegar, sriracha, and sesame oil. This is your marinade and glaze base.
- 3
Add chicken thighs to the bowl, tossing to coat thoroughly. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.
- 4
Arrange chicken thighs in a single layer on the prepared baking sheet. Reserve the remaining marinade in the bowl.
- 5
Roast chicken for 20 minutes. While chicken roasts, combine cornstarch and water in a small bowl to create a slurry. Whisk the cornstarch slurry into the reserved marinade.
- 6
Pour the thickened marinade into a small saucepan and bring to a simmer over medium heat, stirring constantly, until the sauce thickens to a glaze consistency, about 2-3 minutes.
- 7
After 20 minutes of roasting, brush the chicken thighs generously with the prepared glaze. Return to the oven and roast for another 10-15 minutes, or until the chicken is cooked through, reaches an internal temperature of 165 degrees Fahrenheit, 74 degrees Celsius, and the glaze is caramelized and sticky.
- 8
Remove from oven and let rest for a few minutes. Garnish with sesame seeds and sliced green onions if desired, then serve hot.
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