Honey and Soy Glazed Chicken Thighs
This recipe comes from cooking.nytimes.com, visit their website for more.
Weeknight cooking can be a hassle but they don't have to be as long as you keep them simple, quick and delicious. This Honey and Soy Glazed Chicken Thighs recipe will be anything but boring! Pair it with a side of steamed rice and if you need a vegetable inspiration, try this Roasted Brussels Sprout recipe.
- 2 tablespoons canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 6 tablespoons low-sodium soy sauce
- 5 tablespoons NY Wildflower Raw Honey
- 3 tablespoons unsalted butter
- Kosher salt and black pepper
- 8 small bone-in, skin-on chicken thighs (about 3 pounds)
- Lemon wedges, for serving
1. Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
2. On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
3. Drizzle the chicken with the remaining glaze and serve with lemon wedges.