The simple soy sauce and honey glaze caramelizes on the chicken to a sticky glaze. Only 25 minutes in the oven gives you just enough time to make some rice and toss a salad for a complete and super-tasty meal!
This recipe, by Kay Chun, appeared in NYT Cooking.
Preheat Convection oven to 400F, or standard oven to 425F. Cover a sheet pan with a layer of aluminum foil.
Make the Marinade/Sauce:
In a saucepan, heat 1 Tbsp of the neutral oil. Add the garlic and ginger and cook until soft and fragrant. If you grated on a rasp grater, this should take about a minute, while fine-cut garlic and ginger may take up to 3 minutes.
Add the soy sauce and honey, stir. Lower heat to simmer. Stirring occasionally, reduce and slightly thicken the sauce for about 10 minutes. Turn off the heat, whisk in butter. Season with salt and pepper.
Season and Roast Chicken:
Place chicken thighs in a bowl. Pour half the sauce and the remaining Tbsp oil over the thighs and stir a bit with a rubber spatula until all are coated. Place thighs skin-side-up on aluminum foil-lined sheet pan. Roast 15 minutes.
Brush the thighs with 2 Tbsp of the remaining sauce and return to oven until fully cooked, about 10 minutes, reserving the rest of the sauce to pass at the table. The chicken should be dark golden and shiny.
Serve with rice or noodles to sop up the delicious sauce
1. I’ve minced the garlic and ginger on a rasp grater, and have also chopped it fine. The rasp creates more flavor, so I would recommend that over fine-chopping. It’s also a bit easier.
2. I’ve used regular and low-sodium. Both are delicious. Choose your poison based on your own salt tolerance, because it’s a pretty big dose.
3. Try to stick with around 3 lb for 8 chicken thighs. If you have closer to 4 lb, you might want to add on cooking time, but you risk burning the thighs. So you may want to lower the temperature for an additional 5-10 minutes to finish cooking larger thighs. Or cover with foil if they are getting too dark for your taste.