- 8 bone-in, skin-on chicken thighs (you can use boneless, but skin-on gives more flavor)
- 3 table spoon soy sauce
- 4 table spoon honey
- 4 garlic cloves, minced
- 1 table spoon rice vinegar ( or lemon juice )
- 1 table spoon grated fresh ginger ( optional ,but adds depth )
- 2 table spoon olive oil
- ½ cup chicken broth or water
- Salt and freshly ground black pepper ,to taste
- Fresh parsley or green onions , chopped , for garnish
- Sesame seed ( optional )
1. Prepare the chicken Pat the chicken thighs dry with paper towels. This step helps the skin crisp up during cooking. Season both sides generously with salt and pepper. 2. Sear the chickenIn a large skillet, heat the olive oil over medium-high heat. Place the chicken thighs skin-side down and let them cook for 5–6 minutes, until the skin becomes golden and crispy. Flip and cook another 3–4 minutes on the other side. At this stage, you’re not cooking them all the way through; you’re just building flavor and texture. Remove the chicken and set aside. 3. Build the glazeIn the same pan, lower the heat slightly and add the minced garlic (and ginger, if using). Cook for 1 minute until fragrant but not burnt. Stir in the soy sauce, honey, and rice vinegar, whisking to combine. Pour in the chicken broth and let the sauce bubble for 2–3 minutes until slightly thickened. 4. Return the chickenPlace the chicken back into the skillet, skin-side up. Spoon some of the glaze over the thighs and reduce the heat to medium-low. Cover and let cook for 20–25 minutes, until the chicken is fully cooked (internal temperature should reach 75°C / 165°F). During this time, the glaze will continue to reduce and coat the chicken beautifully. 5. Finish and serveOnce done, uncover and let the chicken sit for a minute to allow the sauce to thicken further. Garnish with freshly chopped parsley or sliced green onions, and sprinkle with sesame seeds for a finishing touch.
