Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, trimmed of excess fat
  • 1 teaspoon (5ml) salt
  • ½ teaspoon (2.5ml) black pepper
  • 1 tablespoon (15ml) olive oil
  • ¼ cup (60ml) honey
  • ¼ cup (60ml) soy sauce, low sodium preferred
  • 2 tablespoons (30ml) rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) ginger, minced (or ½ tsp ginger powder)
  • ½ teaspoon (2.5ml) red pepper flakes (optional, for a little kick!)
  • 1 tablespoon (15ml) cornstarch
  • 2 tablespoons (30ml) cold water
  • Sesame seeds (optional)
  • Chopped green onions (scallions) (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels. Season with salt and pepper. Drizzle with olive oil and toss to coat evenly.
  2. Arrange chicken thighs in a single layer on the prepared baking sheet. Bake for 20 minutes, or until the internal temperature reaches 165°F (74°C).
  3. While the chicken is baking, whisk together honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes (if using) in a small saucepan.
  4. Bring the honey garlic mixture to a simmer over medium heat. Add the cornstarch slurry and whisk constantly until the glaze thickens, about 1-2 minutes.
  5. Remove the chicken from the oven. Brush the chicken thighs generously with the honey garlic glaze.
  6. Return the glazed chicken thighs to the oven and bake for another 5-10 minutes, or until the glaze is sticky and caramelized.
  7. Garnish with sesame seeds and chopped green onions, if desired. Serve immediately.