Description
Crispy, caramelized Asian chicken thighs marinated in a sweet-savory glaze of soy sauce, honey, and ginger. These juicy, flavorful thighs are baked to perfection with a glossy, sticky finish that’s as delicious as it is beautiful.
Ingredients
2 lb chicken thighs, bone-in, skin-on
1/3 cup low-sodium soy sauce
1/4 cup honey
1 tbsp grated fresh ginger
1 tsp sesame oil
2 cloves minced garlic (or 1 tsp garlic powder)
Cooking spray or oil for greasing
Instructions
In a large bowl, combine soy sauce, honey, ginger, sesame oil, and minced garlic to make the glaze.
Add chicken thighs to the bowl, ensuring they’re evenly coated. Cover and refrigerate for at least 30 minutes.
Preheat oven to 400°F (200°C) and place the oven rack in the top third of the oven.
Grease the wire rack and arrange the chicken thighs skin-side up on the rack over a baking sheet.
Bake for 20 minutes. During the last 10 minutes of baking, baste the chicken with 2 tbsp of the marinade.
Continue baking for another 20-25 minutes, or until the glaze is glossy and the chicken is golden and crispy.
Let the chicken rest for 5 minutes before serving to ensure maximum juiciness.
Notes
Marinating the chicken overnight enhances flavor even more.
Use a wire rack to ensure crispy skin and even cooking.
Reserve 2-3 tbsp of the marinade to baste again during the last few minutes of baking for a thicker glaze.
For gluten-free, use tamari instead of soy sauce.
Nutrition
- Serving Size: 1 chicken thigh with glaze
- Calories: 240
- Sugar: 5g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 100mg