Ingredients:

  • 4 large, bone-in, skin-on chicken thighs (approx. 1.5 lbs / 680g total)
  • 1 tablespoon Olive Oil (15ml)
  • ½ teaspoon Kosher Salt (3g)
  • ¼ teaspoon Black Pepper, freshly ground (1g)
  • 4 cloves Garlic, minced finely (about 2 tablespoons / 30ml)
  • ½ cup Honey (120ml / approx. 170g)
  • ¼ cup Soy Sauce (low sodium preferred) (60ml)
  • 2 tablespoons Apple Cider Vinegar (30ml)
  • 1 teaspoon Fresh Ginger, grated
  • 1 teaspoon Cornstarch (about 7g) mixed with 2 teaspoons cold water (a slurry)

Instructions:

  1. Prep the Chicken: Pat the chicken thighs bone dry with paper towels. Season all over generously with salt and pepper.
  2. Sear the Chicken: Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Place the thighs skin-side down. Sear undisturbed for 8–10 minutes until the skin is deeply golden brown and crisp.
  3. Flip and Cook: Flip the thighs and reduce the heat to medium-low. Cook for another 10–12 minutes, or until the internal temperature reaches 160°F (71°C).
  4. Prepare the Glaze: While the chicken finishes cooking, whisk together the honey, minced garlic, soy sauce, vinegar, and grated ginger in a small bowl.
  5. Deglaze and Simmer: Carefully remove the chicken from the pan and set aside (keep warm). Pour off all but 1 tablespoon of the rendered chicken fat from the skillet. Return the skillet to medium heat. Pour in the prepared honey-soy mixture. Bring to a gentle simmer, scraping up any browned bits (the fond) from the bottom of the pan.
  6. Thicken the Sauce: Whisk the cornstarch slurry one last time and pour it slowly into the simmering sauce while stirring constantly. Cook for 1–2 minutes until the sauce has thickened noticeably and coats the back of a spoon.
  7. Glaze and Finish: Return the seared chicken thighs to the pan. Spoon the thick glaze generously over the skin. Briefly place the pan under a hot broiler (grill) for 1–2 minutes to caramelize the glaze further, watching carefully as honey burns fast.
  8. Rest and Serve: Remove from heat. Allow the chicken to rest for 5 minutes before serving immediately, spooning extra sauce over the top.