Soy Ginger Glazed Chicken

This Soy Ginger Glazed Chicken is my go-to busy weeknight dinner and honestly it tastes like something you would order at your favorite spot. The glaze gets all sticky and caramelized and the whole kitchen smells incredible. Even my pickiest eaters clean their plates with this one.

Why You’ll Love This Recipe

• 30 minutes start to finish
• That sticky sweet glaze is everything
• Simple pantry ingredients
• Works with rice, noodles, or veggies

Ingredients

• chicken thighs
• soy sauce
• fresh ginger
• garlic
• honey
• sesame oil
• green onions

How to Make It

Mix soy sauce, fresh grated ginger, minced garlic, honey, and sesame oil in a small bowl. Season chicken thighs with salt and pepper then sear in a hot oven-safe skillet until golden on both sides. Pour the glaze over the chicken and transfer the pan to a 400 degree oven for about 20 minutes until cooked through and sticky. Let rest for a few minutes then garnish with sliced green onions and serve over steamed rice.

Kitchen Tools I Love: A cast iron or oven-safe skillet is key for searing chicken and finishing in the oven. A Microplane grater makes grating fresh ginger so easy.

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Soy Ginger Glazed Chicken

Chicken thighs seared and then simmered in a soy, ginger and honey glaze until it reduces to a sticky coat. Four ingredients do most of the work.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian-Inspired

Ingredients Method Notes

Ingredients

  

• 2 lbs boneless skinless chicken thighs
• 1/3 cup soy sauce
• 3 tbsp honey
• 2 tbsp fresh ginger, grated
• 4 cloves garlic, minced
• 1 tbsp sesame oil
• 1 tbsp neutral oil
• 4 green onions, sliced
• 1 tsp sesame seeds

Method

 

1. Whisk the soy sauce, honey, ginger, garlic and sesame oil together.
2. Heat the neutral oil in a large skillet over medium high. Sear the chicken thighs 5 minutes a side, until deeply golden.
3. Pour the sauce over the chicken and bring it to a simmer.
4. Cook 8 to 10 minutes, spooning the sauce over the thighs as it reduces, until it is thick enough to cling and the chicken reads 175 degrees.
5. Scatter the green onions and sesame seeds over the top and serve with rice and the extra pan sauce.

Notes

Start the thighs skin side down in a cold pan if yours have skin, the fat renders out and the skin crisps far better.