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Glazed Honey Soy Chicken Thighs
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Tired of boring old chicken breasts? Solve the dinner dilemma with this fast and fresh recipe for Glazed Honey Soy Chicken Thighs.
When it comes to underrated poultry, there isn’t a more deserving candidate for praise than good ol’ chicken thighs. They’re packed with flavor, far superior in juiciness and are fall-off-the-bone tender (when cooked correctly!).
For the first 25 years of my life, I walked right past the chicken thighs in the grocery store aisle. They didn’t get so much as a secondary glance as I made a beeline for the trusty chicken breasts, an item I knew I could transform into any variation of roulades, nuggets, tenders and more.
But add a bold marinade-turned-glaze to the equation, and chicken thighs will be your new poultry of choice. And did I mention that chicken thighs will (usually) cost you less than breasts?
With these recent revelations, I’ve started adding chicken thighs to our regular dinner lineup. Julian will (thankfully!) eat anything we put in front of him, so I love that these Glazed Honey Soy Chicken Thighs are tender enough that even a 1-year-old (with a half-dozen teeth) can enjoy them.
When it comes to serving, we enjoy these Glazed Honey Soy Chicken Thighs with a side of rice, but any type of Asian-inspired noodle dish would be spectacular. Add a bowl of Chilled Sweet and Sour Cucumber Noodles to the lineup and the dinner dilemma has been solved!
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Glazed Honey Soy Chicken Thighs
- 1/2 cup low sodium soy sauce
- 1/2 cup honey
- 1/4 cup fresh lime juice
- 1/4 cup vegetable oil
- 2 Tablespoons minced garlic
- 1 Tablespoon minced fresh ginger
- 2 Tablespoons chopped scallions
- 8 large bone-in, skin on chicken thighs
- 2 teaspoons cornstarch
In a large sealable bag, whisk together the soy sauce, honey, lime juice, vegetable oil, garlic, ginger, scallions and 1/4 teaspoon pepper. Add the chicken thighs, seal the bag, then carefully move the chicken around in the bag until it’s well coated. Refrigerate the chicken for 1 hour.
Preheat the oven to 350°F with the rack in the center. Line a baking sheet with foil.
Remove the chicken from the bag, reserving the marinade. Shake off any excess marinade from the chicken then arrange the thighs skin-side down on the baking sheet. Bake the chicken for about 45 minutes or until they are cooked through and reach an internal temperature of 165°F.
Remove the chicken from the oven and flip the thighs skin-side up. Turn the oven to broil, and adjust the baking rack so that it's roughly 8 inches from the broiler.
Return the chicken to the oven and broil the thighs for about 5 minutes until the skin is crisped. (The chicken juices should run clear, and not pink.) Remove the chicken from the oven and set it aside.
Whisk together the cornstarch with 2 tablespoons water. Add the reserved marinade to a small saucepan set over medium-high heat. Bring the marinade to a boil then whisk in the cornstarch slurry and continue boiling, whisking intermittently, until the sauce thickens to the consistency of syrup, about 5 minutes. (The glaze must come to a boil to get rid of any potential bacteria from the raw chicken.) Remove the glaze from the stove and generously brush it atop the chicken thighs. Serve immediately.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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