Ben's kitchen / Soy Glazed Chicken Thighs
Soy Glazed Chicken Thighs
By Ben · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Just four ingredients create this lacquered beauty that fills your kitchen with the sweet-salty aroma of caramelizing soy and honey. Bone-in thighs stay incredibly juicy while the skin turns mahogany and sticky, almost crackling when you bite through to the tender meat below. It's the kind of dinner that makes a Tuesday feel like a celebration.
Ingredients
- 6 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
- 1/3 cup soy sauce
- 1/4 cup honey
- 4 garlic cloves, minced
Instructions
Preparation
- Preheat oven to 425°F.
- Pat chicken thighs completely dry with paper towels and place in a large bowl.
- Whisk together soy sauce, honey, and minced garlic until smooth.
- Pour marinade over chicken and toss to coat evenly. Let sit for 10 minutes while oven preheats.
Cooking
- Arrange chicken thighs skin-side up on a rimmed baking sheet, leaving space between each piece. Pour any remaining marinade over the top.
- Roast for 30-35 minutes, basting with pan juices halfway through, until skin is deep golden brown and internal temperature reaches 165°F.
- Let rest for 5 minutes before serving. Drizzle with any sticky pan juices.
Chef's tips
- Pat the chicken completely dry before marinating - this ensures the skin will crisp up beautifully rather than steam
- Don't skip the basting step halfway through cooking - it creates those gorgeous lacquered layers that make the glaze so sticky and flavorful
- If the skin isn't as crispy as you'd like, broil for 2-3 minutes at the end, watching carefully to prevent burning
Nutrition (per serving, estimated)
347calories
26gprotein
14gcarbs
20gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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