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Honey Soy Sesame Chicken Thighs

Counter 03 · Poultry

Honey Soy Sesame Chicken Thighs

Bone-in thighs baked until the skin renders, then basted with a reducing honey, soy, ginger and rice vinegar glaze and finished under the broiler with toasted sesame seeds.

4.6 781 cooks rated this
Prep
10 min
Cook
40 min
Serves
4
Level
Easy
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Weeknight dinners do not get much easier than a sheet pan of thighs with a sticky glaze. The key is to bake the chicken plain first so the fat renders and the skin tightens, and only then add the sauce, which would otherwise scorch before the meat cooked. Reducing the glaze in a pan while the chicken bakes gives you a syrup that clings. Serve over rice with crisp greens or quick-pickled cucumbers for contrast.

Method

  1. Heat the oven to 425 F. Pat the thighs dry, season with salt and arrange skin side up on a foil-lined sheet pan.

  2. Bake 25 minutes, until the skin is golden and much of the fat has rendered. Spoon off the fat.

  3. Meanwhile simmer the honey, soy sauce, vinegar, ginger and garlic in a small saucepan for 6 to 8 minutes until reduced to about 1/2 cup and syrupy. Stir in the sesame oil.

  4. Brush the thighs generously with glaze and bake 10 minutes more, brushing again halfway, until they reach 180 F.

  5. Switch to broil and cook 2 minutes, watching closely, until the glaze bubbles and darkens at the edges.

  6. Sprinkle with sesame seeds and serve over the greens with any extra glaze drizzled on top.

Hand sprinkling salt over raw chicken tenders in a black pan
Salting chicken tenders before they hit the heat
Hands trimming a whole raw chicken beside a cleaver and fresh greens
Trimming a whole chicken beside the cleaver

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