Honey-Soy Glazed Chicken Thighs
Juicy chicken thighs roasted in a sweet-savory glaze with garlic, ginger, and paprika. The skin crisps up beautifully while the meat stays tender.
- Time
- 1 h 5 min
- Serving
- 433 kcal
- Ingredients
- ≈ $0.87
- Protein
- 32 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 180 g
- 2 Soy sauce 15 ml
- 3 Honey 10 g
- 4 Garlic≈ $10.00 per kg 4 g
- 5 Fresh ginger≈ $8.00 per kg 4 g
- 6 Paprika 2 g
- 7 Sunflower oil 5 ml
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Whisk together soy sauce, honey, oil, paprika, grated ginger, minced garlic4, and salt.
Coat the chicken1 thighs with the marinade and let sit for 10–15 minutes.
Place thighs skin-side up in a baking dish, spooning any leftover marinade over the top.
Roast at 400°F (200°C) for 35–40 minutes, basting once with pan juices halfway; if the glaze darkens too quickly, tent with foil.
Check doneness: juices should run clear when pierced near the bone, meat no longer pink, and skin golden-brown.
Rest the thighs for 5 minutes before serving.
Tips
- Why it works
- Bake at 200 °C so the skin browns and protects the meat from drying out. At a lower temperature the juices run out and the meat turns dry.
- Substitutions
- Replace the 10 g honey with sugar and 1 tsp lemon juice for some tang. You can use ½ tsp ground ginger, but the flavor will be less bright.
- Common mistakes
- If the skin doesn't brown and the meat stays pale, the oven is below 180 °C. Check after 25 minutes.
- Storing and reheating
- Keep in the fridge for 3 days. Reheat in the microwave for 2–3 minutes with a lid, adding 1 tbsp water for juiciness.
- Serve with
- Serve with rice or noodles, so a neutral side balances the sweet-salty flavor.
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