# Ingredient List:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2 lb 8 oz)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground black pepper
→ Soy glaze
04 - 1/3 cup soy sauce (regular or low-sodium)
05 - 1/4 cup honey
06 - 2 tablespoons rice vinegar
07 - 2 tablespoons packed brown sugar
08 - 1 tablespoon sesame oil
09 - 4 garlic cloves, minced
10 - 1 tablespoon fresh ginger, grated
11 - 1 teaspoon cornstarch
12 - 1 tablespoon cold water
→ Garnish (optional)
13 - 2 tablespoons toasted sesame seeds
14 - 2 green onions, thinly sliced
# Recipe Steps:
01 - Position a rack in the middle of the oven and preheat to 400°F. Line a baking tray with foil or parchment for easier cleanup.
02 - Pat the thighs dry with paper towels, then season both sides evenly with salt and black pepper. Arrange thighs skin-side up on the prepared tray with space between pieces.
03 - In a small saucepan, combine soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic and grated ginger. Warm over medium heat, stirring to dissolve the sugar and meld flavors.
04 - Whisk the cornstarch and cold water in a small bowl to make a slurry. Stir the slurry into the simmering sauce and cook 2–3 minutes until the glaze thickens and becomes glossy. Remove from heat.
05 - Brush half of the warm glaze evenly over the thighs. Bake for 25 minutes at 400°F, allowing the skin to render and begin to caramelize.
06 - Remove the tray, brush remaining glaze over each thigh, then return to the oven and bake an additional 10 minutes, or until an instant-read thermometer inserted into the thickest part registers 175°F and the skin is sticky and caramelized.
07 - Transfer thighs to a platter and let rest 5 minutes to retain juices. Sprinkle with toasted sesame seeds and sliced green onions before serving alongside steamed rice or greens.
