Description
Juicy baked boneless chicken thighs brushed with a sticky honey, soy and garlic glaze and finished under the broiler.
Ingredients
- 8 boneless skinless chicken thighs (about 2 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/3 cup honey
- 3 tablespoons low-sodium soy sauce
- 6 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 green onion, thinly sliced
Instructions
- Heat the oven to 425°F and line a rimmed baking sheet with foil.
- Pat the chicken thighs dry, toss them with the olive oil, salt, black pepper and smoked paprika, and arrange them smooth side up on the sheet.
- Bake the chicken for 15 minutes.
- Meanwhile, whisk the cornstarch with the water. In a small saucepan over medium heat, bring the honey, soy sauce, garlic and rice vinegar to a simmer, stir in the cornstarch mixture and simmer 1 to 2 minutes, until glossy and slightly thickened.
- Brush half of the glaze over the chicken and bake 8 to 10 minutes more, until the thickest part of the chicken reaches 165°F on an instant-read thermometer.
- Switch the oven to broil, brush the chicken with the remaining glaze and broil 2 to 3 minutes, watching closely, until the glaze bubbles and browns at the edges.
- Rest the chicken 5 minutes, then scatter the green onion over the top and spoon the pan juices over the chicken.
Notes
Equipment: rimmed baking sheet, aluminum foil, small saucepan, pastry brush, instant-read thermometer
- Bone-in, skin-on thighs also work: bake them about 35 minutes before glazing and always check for 165°F.
- Refrigerate leftovers in an airtight container for up to 3 days and reheat until hot.
- Honey burns quickly under the broiler, so stay close during the last step.
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American