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- 4 chicken thighs, skin-on and bone-in - 1/4 cup soy sauce - 1/4 cup honey For this dish, we start with juicy chicken thighs. The skin adds flavor and keeps the meat moist. Next, we need soy sauce, which gives a nice salty taste. Honey brings sweetness, balancing the saltiness of the soy sauce. - 2 tablespoons rice vinegar - 2 cloves garlic, finely minced - 1 teaspoon fresh ginger, freshly grated To amp up the taste, we add rice vinegar. It gives a tangy kick. Garlic adds depth, making the dish aromatic. Fresh ginger brings warmth and a bit of spice to the mix. - 1 tablespoon sesame oil - 1 tablespoon cornstarch (optional, for desired thickness) - Salt and pepper, to taste We use sesame oil for its nutty flavor. It adds richness and depth. If you want a thicker glaze, cornstarch works well. Finally, salt and pepper enhance the overall taste, making sure every bite is flavorful. To start, gather your ingredients. In a medium bowl, mix together: - 1/4 cup soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 2 cloves garlic, finely minced - 1 teaspoon fresh ginger, freshly grated - 1 tablespoon sesame oil Whisk these ingredients until they blend well. This mixture brings together sweet and savory flavors that will coat your chicken. Next, take your chicken thighs. Place them in a large resealable bag or a shallow dish. Pour the honey-soy mixture over the chicken. Make sure each piece is well coated. Seal the bag or cover the dish with plastic wrap. Let the chicken marinate in the fridge for at least 30 minutes. If you have time, two hours will give even better flavor. Now it's time to cook! Preheat your oven to 400°F (200°C). After marinating, take the chicken out of the marinade but keep the marinade for later. Pat the chicken dry with paper towels. Season both sides with salt and pepper to taste. Heat a splash of oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, place the chicken thighs skin-side down in the skillet. Sear them for about 5 to 7 minutes until the skin is golden brown. Flip the chicken over. Pour the reserved marinade over the thighs. If you want a thicker glaze, mix 1 tablespoon of cornstarch with a little water. Stir this into the marinade before pouring it on the chicken. Transfer the skillet to the preheated oven. Bake for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (75°C). After baking, let the chicken rest for 5 minutes. This helps keep the juices inside. Serve the chicken on a plate, drizzled with the thickened glaze. Garnish with sliced green onions and sesame seeds for a tasty finish. Marinate your chicken thighs to boost flavor. I recommend at least 30 minutes. For the best taste, aim for 2 hours in the fridge. The longer the chicken sits in the marinade, the more flavor it absorbs. This mix of soy sauce and honey really makes a difference. It gives your chicken a sweet and savory kick. To get a thick glaze, consider using cornstarch. Mix it with water until smooth before adding it to the marinade. This step makes the sauce stick better to the chicken. It adds a nice sheen, making your dish look beautiful. The glaze also enhances the flavor, making each bite more enjoyable. Crispy skin is key for great chicken thighs. Start by heating oil in a skillet over medium-high heat. Make sure the oil is hot before adding the chicken, skin-side down. Sear for 5-7 minutes until the skin is golden brown. Don't rush this step. A good sear locks in the juices and gives you that perfect crunch. {{image_4}} You can change the flavor of honey soy glazed chicken thighs by using different types of honey. For a milder taste, use clover honey. If you want a bolder flavor, try buckwheat honey. The same goes for soy sauce. You can choose light soy sauce for less salt or dark soy sauce for a richer taste. Experimenting with these options helps you find your perfect balance of sweetness and saltiness. If you want a change from chicken, you can use tofu or pork. For tofu, choose firm or extra-firm tofu. Press it to remove water for better texture. Cut it into cubes and marinate just like chicken. For pork, use pork chops or tenderloin. The marinade works well with these meats too. Both options bring new flavors to this dish. You can make honey soy glazed chicken thighs fit your diet. For low-sodium needs, use low-sodium soy sauce. It cuts down on salt but keeps flavor. If you need gluten-free options, use tamari instead of soy sauce. This swap makes the dish safe for gluten-free diets. These changes let everyone enjoy this tasty meal without worry. After cooking, let your honey soy glazed chicken thighs cool. Place them in an airtight container. Store in the fridge for up to four days. If you have leftover marinade, you can keep it too. Just make sure to refrigerate it in a separate container. This will help keep the flavors fresh. To freeze cooked chicken, let it cool completely. Wrap each thigh tightly in plastic wrap. Then, place them in a freezer-safe bag. This method helps prevent freezer burn. You can keep them frozen for up to three months. To reheat, thaw in the fridge overnight. Then, warm them in the oven or microwave until heated through. Got extra chicken? Here are some fun ways to use it: - Tacos: Shred the chicken and add it to soft tortillas with fresh veggies. - Salads: Slice the chicken and toss it on a bed of greens with your favorite dressing. - Stir-fries: Cube the chicken and stir-fry it with seasonal vegetables and soy sauce. Each of these ideas adds a twist to your meals, making leftovers exciting! For the best flavor, marinate the chicken for at least 30 minutes. If you have time, aim for 2 hours. This longer time helps the sauce soak into the meat, making it juicy and tasty. Yes, you can use boneless chicken thighs. If you do, reduce the cooking time by about 10 minutes. Boneless thighs cook faster, so check for doneness at 20 minutes. They should reach 165°F (75°C). I recommend serving this dish with rice or roasted veggies. Steamed broccoli or green beans adds color and nutrition. You can also pair it with a fresh salad. This adds crunch and makes your meal feel complete. This blog post walked you through making honey soy glazed chicken thighs. We covered ingredients like chicken thighs, soy sauce, and honey. You learned how to prepare the marinade, marinate the chicken, and cook it perfectly. I shared tips on flavor, achieving a great glaze, and variations for different diets. Lastly, we discussed storage and creative ideas for leftovers. With these steps, you’re ready to impress anyone at your table. Enjoy your delicious meal!

Honey Soy Glazed Chicken Thighs

Indulge in the rich flavors of Honey Soy Glazed Chicken Thighs with this irresistible recipe! Juicy chicken thighs are marinated in a delicious blend of soy sauce, honey, garlic, and ginger, then baked to crispy perfection. Perfect for easy weeknight dinners or special occasions, this dish impresses with minimal effort. Click through to explore the full recipe and elevate your dinner game tonight!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

1/4 cup soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 cloves garlic, finely minced

1 teaspoon fresh ginger, freshly grated

1 tablespoon sesame oil

1 tablespoon cornstarch (optional, for desired thickness)

Salt and pepper, to taste

Sliced green onions and sesame seeds, for garnish

Instructions
 

In a medium bowl, combine the soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Whisk them together until the mixture is thoroughly blended and smooth.

    Place the chicken thighs into a large resealable plastic bag or a shallow dish. Pour the honey-soy mixture over the chicken, ensuring that all pieces are well coated. Seal the bag tightly or cover the dish with plastic wrap. Allow the chicken to marinate in the refrigerator for at least 30 minutes, preferably up to 2 hours for enhanced flavor.

      Preheat your oven to 400°F (200°C) to prepare for baking.

        After marinating, remove the chicken from the marinade (set the marinade aside for later use). Use paper towels to pat the chicken dry, and then season both sides with salt and pepper to your preference.

          Heat a splash of oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs into the skillet, skin-side down. Sear the chicken for about 5-7 minutes, or until the skin is beautifully golden brown and crispy.

            Flip the chicken thighs over in the skillet. Pour the reserved marinade evenly over the thighs. If you desire a thicker glaze, mix the cornstarch with a small amount of water until smooth and stir it into the marinade before pouring.

              Transfer the skillet to your preheated oven and bake for 25-30 minutes, or until the chicken is thoroughly cooked and reaches an internal temperature of 165°F (75°C).

                Carefully remove the skillet from the oven, and allow the chicken to rest for about 5 minutes to let the juices redistribute.

                  Serve the chicken thighs on a plate, generously drizzled with the thickened glaze from the skillet. Garnish with fresh sliced green onions and a sprinkle of sesame seeds for added flavor and visual appeal.

                    Prep Time: 10 minutes | Total Time: 1 hour 10 minutes | Servings: 4

                      - Presentation Tips: Place the chicken on a bed of steamed rice or alongside roasted vegetables for an attractive and colorful plate. Add a few sprigs of cilantro or parsley for freshness.