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Honey-Soy Glazed Chicken Thighs: Easy Weeknight Dinner
Easy honey-soy glazed chicken thighs with a glossy glaze and sesame garnish.
Why this recipe works
This recipe makes glossy, sweet-salty chicken thighs with a sticky glaze. It’s ideal for weeknights, meal prep, or entertaining guests who want something flavorful with minimal fuss.
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- sesame chicken thighs
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- garlic ginger chicken glaze
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Key takeaways
1. Quick to prepare and cook.
2. Sticky glaze enhances flavor without being overpowering.
3. Store leftovers sealed in the fridge for 3–4 days.
Recipe guide
This recipe makes glossy, sweet-salty chicken thighs with a sticky glaze. It’s ideal for weeknights, meal prep, or entertaining guests who want something flavorful with minimal fuss.
A simple, sticky glaze that makes weeknight chicken shine.
- 1. Quick to prepare and cook.
- 2. Sticky glaze enhances flavor without being overpowering.
- 3. Store leftovers sealed in the fridge for 3–4 days.
Ingredients note
Check for duplicates in the list. You’ll need about 1 kg chicken thighs, 60 ml soy sauce, 50 ml honey, 2 tbsp rice vinegar, 2 cloves garlic, 1 tbsp fresh ginger, 1 tbsp sesame oil, 1 tbsp vegetable oil, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp sesame seeds, 2 tbsp spring onion.
How to make it
Whisk marinade (soy, honey, vinegar, garlic, ginger, sesame oil). Reserve 2 tbsp for glazing. Marinate chicken in remaining mixture 30 min–4 h. Sear thighs 4–6 min skin-side down, then 3–4 min other side. Add glaze, cover, simmer until 74°C (165°F). Uncover, thicken glaze, coat chicken. Rest 5 min, finish with seeds and spring onion.
Serving and tips
Serve with rice or greens. Use the leftover glaze for extra coating. If more sauce is preferred, simmer longer to reach desired stickiness.
Ingredients
- 1 kg chicken thighs
- 60 ml soy sauce
- 50 ml honey
- 2 tbsp rice vinegar
- 2 cloves garlic
- 1 tbsp fresh ginger
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp sesame seeds
- 2 tbsp spring onion
Instructions
- Pat chicken thighs dry and season both sides with salt and pepper.
- Whisk together soy sauce, honey, rice vinegar, minced garlic, grated ginger, and sesame oil to make the marinade.
- Reserve 2 tbsp of the marinade for glazing and pour the rest over the chicken in a bowl or zip-top bag.
- Marinate in the fridge for at least 30 minutes or up to 4 hours.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- Sear chicken thighs skin-side down (or presentation side) until golden brown, 4–6 minutes.
- Flip and cook the other side 3–4 minutes until browned.
- Reduce heat to medium-low, pour reserved glaze into the pan, and spoon it over the chicken as it cooks.
- Cover and simmer until internal temperature reaches 74°C (165°F), about 10–12 minutes depending on thickness.
- Remove lid and increase heat to thicken the glaze, turning chicken to coat and reduce sauce to a sticky consistency.
- Transfer chicken to a platter and let rest 5 minutes.
- Sprinkle with sesame seeds and chopped spring onion before serving.
FAQs
Can I use boneless chicken thighs instead?
Yes, adjust cook time to about 8–12 minutes total, checking doneness.
Can I bake this instead of stovetop?
Yes. Bake at 200°C (400°F) for 25–30 minutes, then brush with glaze and broil briefly if you want extra gloss.
How long can I marinate?
Marinate 30 minutes to 4 hours for best flavor; don’t exceed 4 hours for the texture.