Honey Soy Chicken (Printable Version)

Tender chicken thighs glazed with honey and soy, garlic and ginger, caramelized by baking or pan-searing.

# 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 mixing bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, rice vinegar, sesame oil, and black pepper until smooth and well combined.
02 - Place the 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 refrigerate overnight for deeper flavor penetration.
03 - Preheat the oven to 400°F, or alternatively heat a large skillet over medium heat if pan-searing.
04 - Remove the 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 the skillet for 6–8 minutes per side until golden brown and cooked through, pouring the remaining marinade over 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 Advice:

01 -
  • The marinade doubles as a glaze, so nothing goes to waste and every bite is packed with flavor.
  • It works beautifully whether you bake it or pan sear it, giving you flexibility depending on your mood and your schedule.
02 -
  • If you marinate overnight, the chicken will pick up a much richer color and flavor, but even fifteen minutes at room temperature will give you great results.
  • Reserved marinade that has touched raw chicken must be brought to a full boil before using it as a basting liquid or drizzle to keep things safe.
03 -
  • Pat the chicken dry before marinating so the sauce clings to the meat instead of sliding off in a watery puddle.
  • If pan searing, do not move the chicken around too much once it hits the skillet, because the caramelization needs uninterrupted contact with the hot surface to develop properly.

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