Sticky Chicken Thighs With Honey Soy

Sweet, salty, and sticky in all the right ways—these glazed chicken thighs are the flavor bomb you didn’t know you needed.

Prep Time 10

Cook Time 30

Total Time 40

Course dinner, Main Course

Cuisine asian

Servings 4

Calories 400 kcal

1.5 lbs boneless skinless chicken thighs: Choose high-quality, free-range chicken thighs for the best flavor and texture. Look for plump, richly colored thighs.
1/4 cup honey: Use a raw unfiltered honey for a deeper, more complex flavor. Agave nectar can be substituted for a vegan option.
1/4 cup soy sauce low sodium preferred: Tamari is a gluten-free alternative.
2 tablespoons rice vinegar: Adds brightness and a touch of acidity to balance the sweetness. Apple cider vinegar can be used as a substitute.
2 tablespoons brown sugar packed: Light or dark brown sugar works equally well. Coconut sugar provides a slightly caramel-like flavor and is a refined sugar alternative.
1 tablespoon cornstarch: Provides the necessary thickening for the luscious glaze. Arrowroot powder is a gluten-free alternative.
1 teaspoon sesame oil: Adds a subtle nutty aroma and flavor.
1 clove garlic minced: Fresh garlic is best for superior flavor.
1/2 teaspoon grated ginger: Fresh ginger is ideal.
1/4 teaspoon red pepper flakes optional: A touch of heat elevates the savory component for those who enjoy some spice.

Prepare the chicken: Pat the chicken thighs dry with paper towels. This helps them brown beautifully.
Whisk the glaze: In a medium bowl, whisk together the honey, soy sauce, rice vinegar, brown sugar, cornstarch, sesame oil, garlic, ginger, and red pepper flakes (if using) until smooth.
Marinate (optional): For more intense flavor, marinate the chicken thighs in half of the glaze for at least 30 minutes, or up to 2 hours in the refrigerator.
Sear the chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 3-4 minutes per side, until nicely browned. Avoid overcrowding the pan; work in batches if necessary.
Simmer in the glaze: Pour the remaining glaze over the chicken thighs. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the glaze has thickened. The internal temperature of the chicken should reach 165°F (74°C). Flip the chicken halfway through to ensure even cooking and glazing.
Glaze and finish: Increase the heat to medium-high for the final 2-3 minutes, uncovered, to allow the glaze to caramelize and become beautifully sticky.
Serve immediately!

Optional marinating time; Use a meat thermometer to ensure chicken reaches 165°F (74°C).