Pan-seared thighs simmered in a simple honey-garlic-soy glaze until glossy and sticky; minimal prep and one pan.
JBy Jesse
Servings
4
8 pieces Bone-in, skin-on chicken thighs
1 tsp Kosher salt
0.5 tsp Black pepper
1 tbsp Neutral oil
6 clove Garlic
0.33 cup Honey
0.25 cup Soy sauce
0.5 cup Water
1 tbsp Rice vinegar
0.25 tsp Red pepper flakes
2 piece Scallions (garnish)
1 tsp Sesame seeds (garnish)
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Sear Chicken
1. Pat the chicken thighs very dry and season both sides with kosher salt and black pepper. Mince the garlic and thinly slice the scallions.
2. Heat the neutral oil in a large 12-inch skillet over medium-high heat. Place the chicken skin-side down and sear undisturbed for 7 to 8 minutes until deep golden and crisp, then flip and cook 3 minutes. Transfer to a plate and pour off all but 1 tablespoon of fat.
1 tbsp Neutral oil
Make Glaze
3. Reduce the heat to medium. Add the garlic and cook for 30 seconds until fragrant, stirring constantly so it does not burn. Stir in the honey, soy sauce, water, rice vinegar and red pepper flakes, scraping up the browned bits, and bring to a simmer.
6 clove Garlic,
0.3 cup Honey,
0.2 cup Soy sauce,
0.5 cup Water,
1 tbsp Rice vinegar,
0.2 tsp Red pepper flakes
Simmer and Glaze
4. Return the chicken to the skillet skin-side up, nestling it into the sauce without covering the skin. Simmer gently, uncovered, for 18 to 20 minutes, until the chicken reaches 175°F (80°C) inside and the sauce has thickened to a syrupy glaze.
8 pieces Bone-in, skin-on chicken thighs
5. Spoon the sauce over the thighs repeatedly for the last 2 minutes, turning them once to coat, until glossy and sticky. If the sauce gets too thick, add a splash of water.
0.5 cup Water
6. Rest for 5 minutes, then sprinkle with scallions and sesame seeds and serve with plenty of sauce spooned over the top.
