Soy honey glazed chicken thighs is a great recipe I want to tell you about. This is definitely restaurant worthy and the sauce is delicious!
I never get tired of chicken. It is so versatile. Fried chicken, grilled chicken, chicken legs, chicken breasts. Put just about any spice you can think of on it and you’ve got yourself a different tasting meal. And chicken is so darned affordable. The thighs that I used in this post cost $4.00. It is definitely hard to beat.
This recipe features chicken thighs and I think that the thigh is the most flavorful of the chicken parts. The thighs are baked while swimming in a bath of vinegar, soy sauce, ketchup, and honey. The sauce keeps the thighs nice and moist and are fall apart tender when they are done.
And there’s garlic. Who doesn’t like garlic? 5 cloves chopped up that mellow and sweeten in the baking process.
The thighs are baked for 45 minutes and the skin starts to brown and the fat of the skin is rendered out. Just pull the thighs out of the skillet, then let the sauce rest so that the rendered fat all rises to the top. Skim the fat off the sauce, then add a bit of cornstarch to thicken it slightly. You will end up with about 3/4 cup of delicious soy and honey glaze to pour over the tender chicken.
The result will be one of the best chicken dishes you have ever had. And you’ll want to pour that sauce on everything else that you are serving with the chicken. It’s just that good.
Soy Honey Glazed Chicken Thighs
- 4 bone in , skin on chicken thighs, 6 to 7 oz. each, excess fat trimmed off
- 1/2 c . cider vinegar
- 1/4 c . honey
- 1/4 c . Braggs liquid aminos , (or reduced salt soy sauce)
- 1/4 c . ketchup
- 5 garlic cloves , chopped
- 1/2 tsp red pepper flakes
- 1 tsp cornstarch
- 2 tsp water
- toasted sesame seeds for garnish
- Pre-heat oven to 425°
- Place chicken thighs in an oven safe skillet, skin down
- In a small bowl mix the vinegar, honey, Braggs, ketchup, garlic and pepper flakes, then pour over the chicken
- Bake for 20 minutes then turn thighs skin side up
- Bake for another 25 minutes
- Remove the chicken to a plate and let the sauce rest for 5 minutes so that the fat rises
- Skim the fat off the liquid and place on stove on medium high heat
- Mix together the cornstarch and water then add it to the heated sauce.
- Cook while stirring for about 1 minute until the sauce has thickened.
- Serve by pouring some of the sauce over the chicken and reserve the remaining to add as desired
- Garnish with toasted sesame seeds
To skim the fat off the sauce, you may want to pour it into a small bowl or use a oil separating decanter if you have one. Then pour the sauce back into the skillet to thicken.