Equipment
Ingredients
Chicken
- 800 g bone-in skin-on chicken thighs, patted dry
Honey Garlic Glaze
- 80 g honey, room temperature
- 60 ml soy sauce
- 4 garlic, minced
- 15 ml apple cider vinegar
- 15 ml olive oil
- 1 g black pepper, freshly ground
- salt
Garnish
- 5 g sesame seeds, toasted
- 10 g green onions, thinly sliced
Nutrition (per serving)
Method
Preheat the oven to 200 C or 400 F. Lightly grease a baking dish that will fit the chicken thighs snugly without overlapping.
In a mixing bowl, whisk together the honey, soy sauce, minced garlic, apple cider vinegar, olive oil, and black pepper until the honey is completely dissolved into a smooth liquid.
Thoroughly dry the chicken thighs with paper towels to ensure crispy skin. Season lightly with salt, keeping in mind the soy sauce is already salty.
Place the chicken thighs skin-side up in the prepared baking dish. Pour the honey garlic mixture evenly over the top, making sure each piece is well coated.
Bake in the preheated oven for 35 minutes. Every 15 minutes, carefully spoon the pan juices over the chicken thighs. Cook until a meat thermometer inserted into the thickest part reads 74 C or 165 F and the skin is deeply caramelized.
Remove the chicken from the oven and let it rest in the pan for 5 minutes. The glaze will continue to thicken as it cools. Garnish with toasted sesame seeds and sliced green onions before serving.
Chef's Notes
- Leaving the chicken at room temperature for 15 to 20 minutes before roasting takes the chill off the meat, ensuring more even cooking and juicier results.
- Basting is not optional for this recipe. Spooning the reducing liquid over the chicken as it roasts builds layers of flavor and creates that signature sticky lacquer.
- For an extra layer of savory depth, substitute half of the honey with maple syrup, or add a teaspoon of grated fresh ginger to the marinade.
- Do not discard the pan drippings. After resting the chicken, whisk the remaining liquid in the baking dish to emulsify the rendered chicken fat into the honey soy reduction for a luscious serving sauce.
Storage
Refrigerator: 3 days — Store in an airtight container. The glaze will thicken significantly when chilled.
Freezer: 1 month — Freeze in an airtight container or vacuum-sealed bag. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a 175 C/350 F oven for 10-15 minutes, adding a splash of water to loosen the sticky sauce.
