Honey Soy Chicken Thighs
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Yields
4
Directions
- Preheat oven to 425 ° Line a baking sheet with aluminum foil and set aside.
- Prepare honey soy glaze. Heat 1 tablespoon of oil in a small saucepan over low heat. Add whites of onions and cook for 2 minutes. Add garlic and cook for another 2 minutes. Add soy sauce and honey to saucepan and bring to a simmer.
- Simmer until slightly thickened, about 10 minutes. Remove from heat and whisk in butter.
- Place chicken on prepared pan and drizzle with remaining oil to coat. Season both sides with salt and pepper. Pour half glaze (about ⅓ cup) over chicken thighs. Ensure chicken is evenly coasted.
- Roast chicken, skin side up, for 15 minutes.
- Reserve 3 tablespoons of glaze into a smaller bowl. Brush glaze onto chicken thighs.
- Continue roasting for another 15 minutes or until thighs reach an internal temperature of 165 °F. For crispy skin, broil last few minutes of cooking.
- Drizzle cooked chicken with remaining glaze and garnish with green onions and lime wedges
Ingredients
- 8 Bone-in, Skin-on Chicken Thighs
- 2 Tbsp Medeiros Canola or Vegetable Oil, divided
- 1 Tbsp Minced Garlic
- 4 Green Onions, thinly sliced and separated
- 1/4 cup + 2 Tbsp Jade Dragon Soy Sauce
- 1/4 cup + 2 Tbsp Bramley’s Honey
- 1 pinch Marcum Ground Cinnamon
- 3 Tbsp Coburn Farms Unsalted Butter
- Marcum Salt & Ground Black Pepper
- Lime wedges, for serving (1 lime)