Sticky Honey Soy Chicken Thigh Sheet Pan

• 8 bone-in chicken thighs
• 1/4 cup honey
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1/4 teaspoon red pepper flakes
• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste
• 2 tablespoons sesame seeds
• Chopped green onions for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a medium bowl, whisk together honey, soy sauce, rice vinegar, garlic, ginger, and red pepper flakes.
3. 3 Pat chicken thighs dry and season with salt and pepper. Toss with olive oil.
4. 4 Arrange chicken skin-side up on a parchment-lined sheet pan.
5. 5 Brush generously with the honey-soy mixture.
6. 6 Roast for 30 minutes, brushing halfway through with more glaze.
7. 7 Switch oven to broil for 3-5 minutes until glaze is bubbly and slightly charred.
8. 8 Sprinkle with sesame seeds and garnish with green onions before serving.

Equipment

• Sheet pan
• Parchment paper
• Oven

Variations

• Use chicken breasts if you prefer leaner meat, adjusting cook time as needed.
• Add a splash of sesame oil to the glaze for extra depth of flavor.

Substitutions

• Use maple syrup in place of honey for a similar sweetness with a different flavor profile.
• Substitute coconut aminos for soy sauce to make it gluten-free.

Pairings

• Steamed jasmine rice
• Asian pear salad
• Stir-fried vegetables

Nutrition

Tips

• For extra crispiness, let the chicken rest for 5 minutes before serving.
• Feel free to add veggies like broccoli or bell peppers to the sheet pan for a one-pan meal.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freeze cooked chicken in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat in the oven.

Serving Suggestions

• Serve with steamed jasmine rice and a side of edamame.
• Pair with a crisp Asian pear salad for a refreshing contrast.

FAQ