Ingredients
4 large skin-on chicken thighs (bone-in)
1 1/2 cups low-sodium soy sauce (gluten-free optional)
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
4 cloves garlic (minced)
1/4 cup brown sugar
2 teaspoons cornstarch
Parchment paper
1 tablespoon sesame seeds (toasted)
2 scallions (thinly sliced)
Instructions
Preheat oven to 400°F (200°C)
Line baking sheet with parchment paper
Whisk soy sauce, honey, rice vinegar, sesame oil, garlic, brown sugar, and cornstarch until blended
Pat chicken thighs dry and season with salt and pepper
Place thighs on baking sheet and brush with 1/3 of the marinade
Bake 25 minutes, basting with remaining sauce
Check chicken at 30 minutes: stir saucy sides and rotate for even browning
Remove when glaze is sticky but not burned
Let rest 5-10 minutes, then sprinkle with sesame seeds and scallions
Notes
Skin-on thighs enhance juiciness and browning
Add to marinade for 30 minutes before baking if desired
Cornstarch clarifies the glaze and facilitates shine
Use halal chicken thighs if preferred
Reserve extra glaze for rice or steamed broccoli as a side
- Prep Time: 15
- Cook Time: 30
- Category: Cozy Chicken
- Method: Baking
- Cuisine: Asian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 12g
- Sodium: 2000mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 90mg