Roasted thighs with a simple honey-garlic glaze that caramelizes in the oven.
KBy kayalwayscooking
Servings
4
8 pieces bone-in, skin-on chicken thighs
0.33 cup Honey
3 tbsp Soy sauce
6 clove Garlic
1 tbsp Apple cider vinegar
1 tbsp Olive oil
1 tsp Smoked paprika
0.5 tsp Black pepper
1 tsp Kosher salt
0.25 tsp Red pepper flakes
2 pieces Scallions (garnish)
1 tsp Sesame seeds (garnish)
Calories
901 kcal
Protein
58g
Carbs
29g
Fat
61g
Fiber
1g
Sugar
24g
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Prep Chicken
1. Heat the oven to 220°C (425°F) and line a rimmed sheet pan with parchment. Pat the chicken thighs very dry, then toss with olive oil, kosher salt, black pepper and smoked paprika. Arrange skin-side up on the pan with space between each piece.
2. Roast the chicken for 20 minutes so the skin begins to render and crisp before the glaze goes on.
Make Glaze
3. Meanwhile, mince the garlic and whisk it together with honey, soy sauce, apple cider vinegar and red pepper flakes in a small bowl.
0.3 cup Honey,
3 tbsp Soy sauce,
6 clove Garlic,
1 tbsp Apple cider vinegar,
0.2 tsp Red pepper flakes
Glaze and Roast
4. Remove the pan from the oven and carefully spoon about two-thirds of the glaze over the chicken, leaving some pooled around the pan. Return to the oven and roast 12 minutes.
0.2 cup Honey,
2.0 tbsp Soy sauce,
4.0 clove Garlic,
0.7 tbsp Apple cider vinegar,
0.2 tsp Red pepper flakes
5. Brush the chicken with the remaining glaze and roast 5 to 8 more minutes, until the glaze is bubbling and caramelized at the edges and the chicken reaches 74°C (165°F) at the thickest part. Watch closely at the end, as honey can burn quickly.
0.1 cup Honey,
1.0 tbsp Soy sauce,
2.0 clove Garlic,
0.3 tbsp Apple cider vinegar,
0.1 tsp Red pepper flakes
Rest and Serve
6. Rest the chicken 5 minutes, then spoon the sticky pan juices over the top. Slice the scallions, and garnish with scallions and sesame seeds.
