Description
Delicious and sticky honey garlic chicken thighs, perfectly baked to tender perfection.
Ingredients
Scale
- 6 bone-in, skin-on chicken thighs
- 2 teaspoons kosher salt
- 1/4 cup honey
- 2 tablespoons lower-sodium soy sauce
- 2 tablespoons unsulphured molasses
- 1 tablespoon apple cider vinegar
- 1 (2-inch) piece fresh ginger, peeled and grated, or 1 teaspoon ground ginger
- 2 cloves garlic, grated or finely chopped
- 2 tablespoons unsalted butter
- Thinly sliced scallions, optional
Instructions
- Trim the chicken thighs of excess fat and skin and pat dry with a paper towel. Sprinkle the chicken evenly with the salt and arrange them skin-side down in a large, oven-safe, cold skillet in a single layer. Cook over medium heat, undisturbed, until the skin is deeply browned and no longer sticks to the pan, about 12 to 15 minutes. Transfer to a plate skin-side up and set aside. Discard any drippings and wipe the skillet clean with a paper towel.
- Add the honey, soy sauce, molasses, vinegar, ginger, and garlic to the skillet and bring to a simmer over medium heat. Cook, whisking occasionally, until the mixture thickens slightly and bubbles evenly across the skillet, about 1 minute.
- Reduce the heat to medium-low. Add the butter and reserved chicken to the skillet and cook, turning the chicken to coat it with the honey mixture, until the butter is melted, about 30 seconds.
- Arrange the chicken skin-side up and transfer the skillet to the oven. Bake until an instant-read thermometer inserted into the thickest part of the chicken registers 175°F and the honey mixture thickens, about 12 to 14 minutes, stirring and basting the chicken with the honey mixture halfway through. Garnish with scallions, if using, and serve. Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual servings in the microwave or in a 350°F oven until heated through.
Notes
- For best results, use fresh ginger rather than ground.
- This dish pairs well with rice or steamed vegetables.
- Leftovers can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Oven-Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 420
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 150mg