A delicious recipe for sticky glazed chicken thighs that are perfect for dinner.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Dinner
Method:Skillet
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1½ lb (680 g) boneless, skinless chicken thighs
1 tablespoon (15 mL) olive oil
½ teaspoon (2.5 mL) salt
¼ teaspoon (1.25 mL) black pepper
3 cloves garlic, minced
1 teaspoon (5 g) fresh ginger, grated
¼ cup (60 mL) honey
¼ cup (60 mL) low-sodium soy sauce
2 tablespoons (30 mL) brown sugar
1 tablespoon (15 mL) rice vinegar
1 tablespoon (15 mL) ketchup
1 teaspoon (5 mL) sesame oil
1 teaspoon (5 mL) cornstarch
1 tablespoon (15 mL) water
1 tablespoon (9 g) sesame seeds
2 green onions, sliced
Instructions
Pat the chicken thighs dry and season both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5–6 minutes per side, until nicely browned and almost cooked through.
In a bowl, whisk together honey, soy sauce, brown sugar, rice vinegar, ketchup, sesame oil, garlic, and ginger.
Pour the sauce into the skillet. Reduce the heat to medium and simmer for 4–6 minutes, turning the chicken occasionally so it becomes coated in the sticky glaze.
Mix the cornstarch with water until smooth. Stir it into the skillet and cook for another 1–2 minutes, until the sauce is thick, glossy, and sticky.
Cook until the thickest part of the chicken reaches 165°F (74°C).
Sprinkle with sesame seeds and green onions. Serve hot with steamed rice, roasted vegetables, or a fresh salad.
Notes
For extra flavor, marinate the chicken in the glaze for a few hours before cooking.
Adjust the sweetness by adding more or less honey and brown sugar.
Serve with your choice of sides for a complete meal.