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Honey Soy Chicken Thighs with Crispy Edges

Three pieces of perfectly cooked Honey Soy Chicken Thighs with incredibly crispy, caramelized edges on a grey plate.
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A recipe for making skin-on, bone-in chicken thighs with a sticky honey soy glaze, featuring a pan-sear and broil method to achieve crispy edges.

Ingredients

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  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon vegetable oil
  • 1/4 cup low sodium soy sauce
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1/2 teaspoon black pepper
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
  • Optional: Sesame seeds and sliced green onions for garnish

Instructions

  1. Pat the chicken thighs completely dry using paper towels. This step is key for crispiness. Season the chicken skin lightly with salt and pepper.
  2. Heat the vegetable oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the hot skillet. Sear for 6 to 8 minutes until the skin is deeply golden brown and crispy. Do not move the chicken during this time.
  3. Flip the chicken thighs and cook for 2 minutes on the flesh side. Remove the skillet from the heat.
  4. While the chicken sears, prepare the glaze: In a small bowl, whisk together the soy sauce, honey, rice vinegar, ginger, garlic, sesame oil, and pepper.
  5. Pour the glaze mixture over the chicken in the skillet.
  6. Transfer the skillet to a preheated oven broiler (set to high). Broil for 3 to 5 minutes, watching closely, until the glaze bubbles and thickens, and the skin edges are very crisp.
  7. Remove the skillet from the oven. Place the skillet back on the stovetop over low heat. Stir the cornstarch slurry into the remaining sauce in the pan and cook for 1 minute until the sauce thickens slightly into a sticky glaze.
  8. Spoon the thickened glaze over the chicken thighs. Garnish with sesame seeds and green onions before serving.

Notes

  • For the crispiest skin, ensure the chicken is very dry before searing.
  • If you do not have an oven-safe skillet, transfer the seared chicken to a baking dish before broiling.
  • Cook the chicken to an internal temperature of 165 degrees Fahrenheit for safety.

Nutrition

Find it online: https://tastytribune.com/honey-soy-chicken-thighs-with-crispy-edges/