Honey Soy Glazed Chicken Thighs
These Honey Soy Glazed Chicken Thighs deliver a perfect sweet-savory balance with tender, juicy chicken and a sticky, caramelized glaze. So easy and delicious!
Servings: 4 servings
Ingredients
- 4 skinless chicken thighs
- 1/4 cup soy sauce low-sodium works best
- 1/4 cup honey raw or organic recommended
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1/2 teaspoon black pepper
- 1 tablespoon sesame seeds toasted, for garnish
- 2 green onions chopped, for garnish
Instructions
Prepare the marinade
- In a mixing bowl, combine 1/4 cup soy sauce, 1/4 cup honey, 2 tablespoons olive oil, 2 cloves minced garlic, 1 teaspoon freshly grated ginger, and 1/2 teaspoon black pepper. Whisk everything together until the honey fully dissolves and the mixture is smooth.
Marinate the chicken
- Place the 4 skinless chicken thighs in the bowl with the marinade. Turn the chicken to coat evenly, then cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor infusion.
Cook the chicken
- Heat a large skillet over medium heat. Once hot, add the chicken thighs, reserving the marinade. Cook the chicken for 5-6 minutes on one side until golden brown and caramelized. Flip and cook for another 5 minutes on the other side.
Glaze the chicken
- Pour the reserved marinade into the skillet. Allow it to simmer and thicken, turning the chicken frequently to coat it in the sticky glaze. Cook for an additional 3-4 minutes until the sauce is syrupy and clings beautifully to the chicken.
Garnish and serve
- Transfer the glazed chicken thighs to a plate. Sprinkle with 1 tablespoon toasted sesame seeds and 2 chopped green onions for a fresh, nutty finish. Serve immediately with your choice of sides.
Equipment
- Large skillet or non-stick frying pan
- Mixing Bowl
- Grater or microplane
- Knife and cutting board
- Measuring Cups and Spoons
Notes
- Marinate the chicken for at least 30 minutes to let flavors fully develop.
- Cook on medium heat to avoid burning the honey glaze, allowing it to caramelize perfectly.
- Use fresh garlic and ginger for the best flavor impact.
- Leftovers keep well refrigerated for up to 3 days or frozen up to 2 months.
- For gluten-free, substitute soy sauce with tamari or coconut aminos.