Sticky Honey Soy Chicken Thighs
Bone in chicken thighs bake in a honey, soy, garlic, and vinegar glaze until browned and sticky, with sweet red onion wedges in the same pan.
Equipment
- Baking Dish (9x13 inch)
- Aluminum foil
- Parchment paper
- Instant read thermometer
- Mixing bowl
Ingredients
Main Ingredients
- 2 ½ lb bone in, skin on chicken thighs or drumsticks 5 to 6 pieces, patted dry
- 1 red onion peeled and cut into wedges
- 3 cloves garlic minced
- 3 tbsp honey
- 3 tbsp low sodium soy sauce
- 1 tbsp apple cider vinegar plain white vinegar also works
- 1 tsp toasted sesame oil
- ½ tsp black pepper
- 1 tbsp sesame seeds for sprinkling
- 1 tbsp fresh cilantro leaves for topping, or green onion, parsley, or chives
Instructions
Cooking
- Prep the dish. Heat the oven to 390 degrees F. Line a baking dish with foil and then parchment so the sticky glaze does not weld to the pan.
- Make the glaze. Stir the honey, low sodium soy sauce, vinegar, sesame oil, garlic, and pepper together in a small bowl.
- Load the pan. Set the onion wedges and chicken, skin side down, in the dish and pour the glaze over the top.
- Bake and turn. Bake 25 minutes, then turn the chicken skin side up and bake 25 to 35 minutes more until browned and 165 degrees F in the thickest part.
- Reduce the glaze. If the sauce is thin, move the chicken to a plate and bake the pan 3 to 5 minutes, then toss the chicken back in the syrupy glaze.
- Serve. Top with sesame seeds and cilantro and serve hot with rice and steamed greens.
Notes
Substitutions: Use chicken breasts instead of thighs and shorten the bake time, checking for 165 degrees F. Use plain white vinegar if cider vinegar is not on hand.
Tips: Marinate the chicken in the glaze for a few hours or overnight for deeper flavor. Add bell pepper, carrot, or snap peas for a one pan meal.
Storage: Refrigerate leftovers in an airtight container for 3 to 4 days, or freeze for up to 3 months. Reheat to 165 degrees F.