Ingredients
Equipment
Method
- In a shallow bowl, combine honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil, and ginger. Mix well and set aside.
- Pat chicken dry with paper towel. Trim off any excess fat. Season with salt and pepper then transfer chicken to the bowl with the marinade. Cover and marinate chicken for at least 30 minutes if time allows (or overnight).
- Preheat the oven to 425°F (220°C).
- Transfer chicken along with the marinade to a cast iron skillet or baking dish. Bake for 20 to 25 minutes, flipping twice while baking to ensure the chicken does not dry out on top.
- Broil for 5 minutes at high heat until golden browned and slightly charred on the edges. Check that the chicken reaches an internal temperature of 165°F (or 70°C).
- Garnish with parsley and optional sesame seeds.
- Serve chicken with pan juices over steamed rice, cauliflower rice, zucchini noodles, regular noodles, or mashed potatoes.
Nutrition
Notes
When baking in the oven, turn the chicken thighs twice during cooking to keep them juicy and tender. Spray a little vegetable oil in the pan before baking to prevent the honey from causing the chicken to stick.