# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2.5 lb)
02 - 1/2 teaspoon fine salt
03 - 1/4 teaspoon freshly ground black pepper
→ Soy glaze
04 - 1/3 cup soy sauce (regular or low-sodium)
05 - 1/4 cup honey
06 - 2 tablespoons rice vinegar
07 - 2 tablespoons packed brown sugar
08 - 1 tablespoon toasted sesame oil
09 - 4 garlic cloves, minced
10 - 1 tablespoon fresh ginger, grated
11 - 1 teaspoon cornstarch
12 - 1 tablespoon water
→ Garnish (optional)
13 - 2 tablespoons sesame seeds
14 - 2 green onions, thinly sliced
# Directions:
01 - Preheat the oven to 400°F. Line a baking tray with foil or parchment and set aside.
02 - Pat the chicken thighs dry with paper towels, then season both sides evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Arrange thighs on the prepared tray, skin side up with some space between each piece.
03 - In a small saucepan, combine 1/3 cup soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 2 tablespoons brown sugar, 1 tablespoon sesame oil, minced garlic, and grated ginger. Place over medium heat and stir to combine.
04 - Mix 1 teaspoon cornstarch with 1 tablespoon water to make a slurry. Stir the slurry into the saucepan and bring the mixture to a gentle boil, stirring frequently, then simmer 2–3 minutes until thickened. Remove from heat.
05 - Brush half of the warm glaze over the chicken thighs, ensuring an even coating on each piece.
06 - Bake the thighs for 25 minutes in the preheated oven until the juices begin to run clear and the skin starts to render.
07 - Remove the tray, brush the remaining glaze over the thighs, then return to the oven and bake an additional 10 minutes or until an instant-read thermometer inserted into the thickest part registers 175°F and the skin is sticky and caramelized. If extra browning is desired, broil 2–3 minutes while watching closely.
08 - Transfer the thighs to a platter and let rest 5 minutes. Sprinkle with sesame seeds and sliced green onions before serving. Serve hot with steamed rice and sautéed greens if desired.
