Yield: 8 servings. For the sauce: ¼ cup honey ¼ cup soy sauce 2 tablespoons ketchup 2 cloves garlic, minced 1 tablespoon brown sugar 3 tablespoons rice wine vinegar ½
Yield: 8 servings.
For the sauce:
¼ cup honey
¼ cup soy sauce
2 tablespoons ketchup
2 cloves garlic, minced
1 tablespoon brown sugar
3 tablespoons rice wine vinegar
½ cup orange juice
1 tablespoon fresh ginger, peeled and grated
3 teaspoons sesame oil
1 teaspoon cornstarch
½ teaspoon ground black pepper
For the chicken:
2 tablespoons unsalted butter
8 bone-in, skin-on chicken thighs
4 green onions, thinly sliced (optional, for garnish)
Preheat oven to 400°.
To make the sauce, whisk together all ingredients in a small bowl; set aside.
In a large ovenproof skillet over medium-high heat, add chicken, skin-side down, and sear both sides until golden brown, about 2 to 3 minutes per side. Stir in sauce.
Place chicken in oven and roast until completely cooked, with an internal temperature of 175°, about 25 to 30 minutes. Then broil for 2 to 3 minutes, or until caramelized and slightly charred.
Garnish with green onions, if desired, and serve immediately.
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