Tender, juicy chicken thighs baked until golden and lacquered in a glossy honey–soy–garlic glaze. Pantry-friendly, weeknight-easy, and perfect over fluffy rice with a sprinkle of toasted sesame seeds and green onions.
3tablespoonslight or all-purpose soy sauce (use tamari for gluten-free)
3clovesgarlic, minced
1teaspoonfresh ginger, finely grated (optional)
1tablespoonrice vinegar (or apple cider vinegar)
1tablespoonneutral oil (vegetable or canola)
1/2teaspoontoasted sesame oil
1/4teaspoonfreshly ground black pepper
1/4teaspoonkosher salt, or to taste (go light if soy is not low-sodium)
1tablespoonsesame seeds, toasted (garnish)
2stalksgreen onions, thinly sliced (garnish)
Instructions
Preheat oven to 400°F (200°C). Line a rimmed baking sheet or 9x13-inch dish with foil and then parchment for easy cleanup.
If using, spread the red onion wedges in an even layer to form a base for the chicken.
In a mixing bowl, whisk together honey, soy sauce (or tamari), minced garlic, grated ginger, rice vinegar, neutral oil, sesame oil, and black pepper.
Pat chicken dry with paper towels. Season lightly with kosher salt and pepper.
Arrange chicken skin-side down on the pan (onions underneath if using). Pour the honey–soy glaze evenly over the chicken.
Bake for 20–25 minutes, then flip the chicken skin-side up and baste with the pan sauce.
Continue baking 25–30 minutes more, until the chicken is deep golden and registers 175°F (79°C) in the thickest part.
If the sauce is still thin, transfer chicken to a plate and return the pan to the oven for 5–8 minutes to reduce until syrupy. Return chicken to the pan and spoon the thickened glaze over the top.
Optional: Broil 2–3 minutes for extra caramelized edges, watching closely to prevent burning.
Rest 5 minutes. Garnish with toasted sesame seeds and green onions. Serve over rice or with steamed greens.