Another soy and honey glazed chicken thigh recipe for the internet

I typed in “soy, honey, garlic, and chicken thighs” into google and a whole bunch of recipes popped up. I begin to look at 3 or 4 of them and they all have the same ingredients with different measurements and cooking techniques. Well I won’t say mine is better than so and so’s, BUT I would love for you to try my recipe. At least just once!

Now, I come from a line of Home cooks and we hardly measure anything, only unless we bake and then I typically add or takeaway when baking certain desserts. I will give measurements with all my recipes but as Rachael Ray says, “eyeball it”! If I say add a teaspoon of salt but you taste the recipe and think it needs another dash of salt, by all means do what your tastebuds tell you to do! The beauty in cooking is that you can create anything with a great taste bud and imagination. The skies the limit when it comes to creating your own recipe. Well without further ado here is my Soy and Honey glazed Chicken Thigh recipe!

This recipe serves 4

Prep time: 10 min Cook time: 1hour

Ingredients:

• 1 pack of boned and skinless chicken thighs (usually comes in a pack of 4, can use 6 thighs if that’s all the pack comes with)
• 5 cloves finely minced garlic
• 5 tablespoons of soy sauce
• 1 tablespoon of sesame oil
• 1 tablespoon rice wine vinegar or mirin
• 5 tablespoons of honey
• 3 tablespoons of brown sugar
• 1 tablespoon of sesame seeds(optional)
• 2 green onions chopped
• Salt and pepper to taste

Directions:

1. Preheat oven to 375F
2. Line a small 8×8 pan or a 9×9 (depending on how many chicken thighs come in one pack) with parchment paper. Season both sides with salt and pepper. Place chicken thighs smooth side down.
3. In a small bowl, combine garlic, soy sauce, sesame oil, rice wine vinegar honey and brown sugar. Make sure to stir well to loosen the honey.
4. Place the honey sauce all over the chicken.
5. Bake for 30 minutes. Take out the chicken and turn it over and baste the chicken with the sauce in the baking pan for an additional 30 minutes.
6. If sauce is still a bit loose after the last 30 minuets and not thick enough, take the chicken out and place it to the side. In a small sauce pan on medium-high, add the sauce from the baking pan into the sauce pan. Cook until sauce thickens up a bit and spread over chicken. Garnish with sesame seeds and green onions and serve over hot rice.

The sesame seeds and chopped green onions really make it pop out and adds a fresh flavor.