Sticky honey and savory soy coat crisp-skinned chicken for a glossy, caramelized finish.
The meat stays juicy with a slight char and a sweet-salty balance brightened by a splash of rice vinegar.
Toasted sesame and scallions add nutty fragrance and a fresh bite to the accompanying rice.
Serve warm as a satisfying weeknight main or for relaxed dinners with friends.
Ingredients
- Boneless skin-on chicken thighs (6 pieces, about 1.5 lb / 700 g)
- Salt and black pepper (to taste)
- Neutral oil (2 tbsp, for searing)
- Soy sauce (1/3 cup / 80 ml)
- Honey (3 tbsp)
- Rice vinegar (1 tbsp)
- Sesame oil (1 tsp)
- Fresh garlic, minced (2 cloves)
- Fresh ginger, grated (1 tsp)
- Water (2 tbsp, plus 1/4 cup reserved)
- Cornstarch (1 tsp, for slurry)
- Jasmine or long-grain rice (1 cup, rinsed)
- Water (1 1/4 cups for rice)
- Scallions, thinly sliced (2, for rice and garnish)
- Toasted sesame seeds (1 tbsp, for garnish)
Instructions
- Make the sauce: In a bowl combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger and 2 tbsp water. Stir to dissolve honey. Reserve 1/4 cup of this mixture in a small bowl for the glaze and set aside; use the remaining mixture to marinate the chicken.
- Marinate chicken: Pat chicken thighs dry, season lightly with salt and pepper, then add to the bowl with the marinade. Turn to coat and let sit at room temperature for 20–30 minutes (or refrigerate up to 2 hours).
- Cook rice: While chicken marinates, combine rinsed rice and 1 1/4 cups water in a small pot. Bring to a boil, reduce to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat, fluff with a fork, stir in 1 tsp sesame oil and 1 sliced scallion, then cover to keep warm.
- Preheat oven: Set oven to 425°F (220°C). Heat a large ovenproof skillet over medium-high heat and add 2 tbsp neutral oil.
- Sear chicken: Remove thighs from marinade and place skin-side down in the hot skillet. Sear without moving for 6–8 minutes until the skin is deep golden and crisp. Flip and sear the other side 2 minutes.
- Finish in oven: Transfer the skillet to the preheated oven and roast 8–10 minutes until internal temperature reaches 165°F (74°C). Remove skillet from oven and transfer chicken to a plate; tent loosely with foil to rest.
- Make glaze: Pour the reserved 1/4 cup marinade into a small saucepan. Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, add to the saucepan along with an extra 2 tbsp water, and simmer over medium heat, stirring, until thickened and glossy, about 2–3 minutes. Let boil briefly to ensure safety.
- Glaze and caramelize: Return chicken to the skillet or baking sheet, brush generously with the hot glaze, and broil on high 1–2 minutes (watch closely) until edges caramelize and glaze is slightly sticky.
- Serve: Spoon sesame rice onto plates, place glazed chicken on top, and sprinkle with sliced scallions and toasted sesame seeds. Serve immediately while hot.
Tips or Variations
- For extra heat, add 1 tsp chili garlic sauce to the glaze before thickening.
- Swap thighs for bone-in pieces—add 5–10 minutes roasting time and check doneness with a thermometer.