Soy Glazed Chicken Thighs - Spice Shallows

# What You Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (about 1.2 kg / 2.5 lbs)

02 - 1/2 tsp salt

03 - 1/4 tsp black pepper

→ Soy Glaze

04 - 1/3 cup (80 ml) soy sauce (regular or low-sodium)

05 - 1/4 cup (60 ml) honey

06 - 2 tbsp rice vinegar

07 - 2 tbsp brown sugar

08 - 1 tbsp sesame oil

09 - 4 garlic cloves, minced

10 - 1 tbsp fresh ginger, grated

11 - 1 tsp cornstarch

12 - 1 tbsp water

→ Garnish (optional)

13 - 2 tbsp sesame seeds

14 - 2 green onions, thinly sliced

# Directions:

01 - Preheat oven to 400°F (200°C). Line a baking tray with foil or parchment paper.

02 - Pat chicken thighs dry with paper towels. Season both sides with salt and pepper. Arrange on the prepared tray, skin side up.

03 - In a small saucepan, combine soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger. Bring to a gentle boil over medium heat, stirring frequently.

04 - In a small bowl, mix cornstarch and water to make a slurry. Stir into the saucepan and simmer for 2-3 minutes until the glaze thickens. Remove from heat.

05 - Brush half the glaze over the chicken thighs.

06 - Bake for 25 minutes. Remove from oven, brush with remaining glaze, and bake for another 10 minutes or until chicken is cooked through (internal temperature 175°F/80°C) and skin is sticky and caramelized.

07 - Transfer chicken to a serving platter. Sprinkle with sesame seeds and green onions if desired. Serve hot.

# Helpful Hints:

01 -

The sticky glaze makes it taste like you spent hours, but really, it’s weeknight-easy.
It’s my go-to for impressing friends who think baked chicken is boring—it never is with this sauce.

02 -

Once, I learned the hard way not to skip lining the tray—the glaze will glue itself onto metal forever if you forget.
Brushing the glaze on in two stages means killer caramelization without burning, so don’t rush this part.

03 -