Description
These irresistible Soy-Ginger Glazed Chicken Thighs feature crispy skin lacquered with a sweet-savory glaze. The perfect balance of salty soy, sharp ginger, and honey sweetness makes this an instant weeknight favorite that’s ready in under an hour. Serve over rice to soak up the incredible pan juices!
Ingredients
Scale
- 3 pounds (1.35 kg) bone-in, skin-on chicken thighs (about 6 large thighs)
- 2 shallots (or ½ red onion), peeled and cut into quarters
- ⅓ cup (80 ml) soy sauce or tamari sauce
- 1 tablespoon (15 g) freshly grated ginger
- 1 tablespoon (15 ml) fresh lemon juice
- 1 garlic clove, grated or finely chopped
- ½ teaspoon cayenne pepper
- 2 tablespoons (30 ml) honey
- 1 tablespoon (15 g) butter or ghee (optional)
- ¼ cup (30 g) chopped green onion tops
Instructions
- In a bowl, whisk together soy sauce, ginger, lemon juice, garlic, cayenne, and honey. Marinate chicken in mixture for 30 minutes (or up to 4 hours).
- Preheat oven to 400°F (200°C). Heat oven-safe skillet over medium-high heat. Remove chicken from marinade (reserve liquid). Pat thighs dry, then sear skin-side down 5-7 minutes until golden.
- Flip chicken, add shallots to pan. Pour reserved marinade over chicken. Transfer skillet to oven.
- Bake 15-18 minutes until chicken reaches 165°F (74°C). Stir in butter during last 2 minutes for glossier glaze.
- Rest 5 minutes. Garnish with green onions before serving.
Notes
Tips: For deeper flavor, marinate overnight.
Substitutions: Use tamari for gluten-free; maple syrup instead of honey.
Storage: Refrigerate in airtight container up to 4 days. Freezes well for 2 months.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baked
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 thigh
- Calories: 350
- Sugar: 8g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 165mg
Keywords: soy ginger chicken, baked chicken thighs, gluten-free dinner, easy Asian recipe