Description
In this simple weeknight recipe, chicken thighs are tossed with a sweet-salty glaze made of honey and soy sauce that caramelizes into a sticky coating as it roasts in the oven.
Ingredients
Scale
- 2 tablespoons canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 6 tablespoons low-sodium soy sauce
- 5 tablespoons mild honey
- 3 tablespoons unsalted butter
- Kosher salt and black pepper
- 8 small bone-in, skin-on chicken thighs (about 3 pounds)
- Lemon wedges, for serving
Instructions
- Step: Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. Turn off the heat then whisk in the butter. Season with salt and pepper.
- Step: On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
- Step: Drizzle the chicken with the remaining glaze and serve with lemon wedges.
Notes
The sauce can be made ahead and refrigerated overnight; just rewarm it in the microwave or stovetop before using. If gluten is a concern, substitute the soy sauce with low-sodium tamari.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 2 chicken thighs
- Calories: 918 kcal
- Sugar: 2 g
- Sodium: 1142 mg
- Fat: 72 g
- Saturated Fat: 21 g
- Unsaturated Fat: 51 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 59 g
- Cholesterol: 356 mg
Keywords: Asian, Chicken Thigh, Dinner, Easy, Garlic, Ginger, Honey, Lunch, Main Course, Poultry, Quick, Roast, Soy Sauce, Weeknight