Honey Garlic Chicken Thighs

Ingredients

Equipment Needed

• •12-inch cast iron or stainless steel skillet
• •Instant-read thermometer
• •Metal spatula

Instructions

1. 1

   Temper and season the chicken

   Remove chicken thighs from the refrigerator twenty minutes before cooking. Cold meat seizes in a hot pan. Pat the skin completely dry with paper towels, then season both sides generously with salt and pepper. Dry skin is the whole secret to crispness.

   If you have time, season the thighs and leave them uncovered in the refrigerator overnight. The skin dries further and the salt penetrates the meat.
2. 2

   Sear skin-side down

   Heat a large skillet over medium-high heat. Add the oil and swirl to coat. When the oil shimmers, place chicken thighs skin-side down. Press gently with a spatula to ensure full contact with the pan. Now leave them alone. Do not move them for eight to ten minutes. You want the skin deeply golden, almost mahogany, and the fat rendered. Listen for steady sizzling, not sputtering.

   If the skin sticks, it is not ready. Wait. It will release naturally when properly crisped.
3. 3

   Cook the second side

   Flip the thighs. The skin should be deeply bronzed and crackling. Cook on the flesh side for five minutes. The internal temperature should reach 165F, though I pull mine at 160F since carryover cooking finishes the job. Transfer chicken to a plate and tent loosely.

4. 4

   Build the glaze

   Pour off all but one tablespoon of the rendered fat. Reduce heat to medium-low. Add the minced garlic and grated ginger, stirring constantly for thirty seconds until fragrant. The garlic should soften but never brown. Burned garlic is bitter garlic.

5. 5

   Add honey and finish sauce

   Pour in the honey, soy sauce, and rice vinegar. Stir to combine, scraping up any browned bits from the pan. Let the mixture simmer for two to three minutes until it thickens slightly and coats the back of a spoon. Remove from heat and stir in the sesame oil.

   The sauce will thicken further as it cools. If it becomes too thick, add a splash of water.
6. 6

   Glaze and serve

   Return chicken to the skillet, turning each thigh to coat in the sticky glaze. Spoon extra sauce over the skin. Transfer to a serving platter or individual plates, drizzle with remaining sauce from the pan, and scatter green onions and sesame seeds over the top. Serve immediately while the glaze is still glossy.

Chef Tips

• •Seek out chicken from a farmer who raises birds on pasture. The difference in flavor and texture is not subtle. Ask at your market.
• •Local honey varies by season and region. Spring honey tends toward floral; late summer honey carries deeper, almost caramel notes. Both work beautifully here.
• •If you can only find boneless thighs, reduce the initial searing time to six minutes. They cook faster but still benefit from patient crisping.
• •This glaze works on pork chops, salmon, or roasted root vegetables. Make extra and keep it in a jar in the refrigerator for a week.

Advance Preparation

• •Season chicken up to 24 hours ahead and refrigerate uncovered for crispier skin.
• •Mince garlic and grate ginger up to 2 hours ahead; store covered at room temperature.
• •Leftover glazed chicken keeps refrigerated for 3 days. Reheat gently in a 350F oven to preserve the skin's crispness.

Frequently Asked Questions

Nutrition Information

1 serving (about 185g)