Description
Juicy, caramelised skin‑on, bone‑in chicken thighs marinated in a honey‑soy‑lemon‑ginger garlic glaze and oven‑roasted to sticky perfection — a sweet, savory, and effortless dinner.
Ingredients
- 8 skin‑on, bone‑in chicken thighs
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- Marinade / glaze:
- 4 tablespoons honey
- 4 tablespoons soy sauce (low‑sodium recommended)
- 4 tablespoons lemon juice
- 4 tablespoons ketchup
- 1 tablespoon freshly grated ginger
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes
Instructions
- Score the chicken thigh skin lightly in a crosshatch pattern; season all over with salt and pepper and place in a bowl or zip‑top bag.
- In a small bowl, stir together honey, soy sauce, lemon juice, ketchup, grated ginger, minced garlic and red pepper flakes to form the marinade and glaze.
- Pour the marinade over the chicken, coat thoroughly, then cover and refrigerate for **at least 2–3 hours** (or up to 8 hours for deeper flavour).
- Preheat oven to 400 °F (200 °C). Line a large baking sheet with foil; after 10 minutes heat the sheet in the preheating oven to get it hot.
- Remove the chicken from the marinade (reserve the excess marinade), place thighs skin‑side up on the hot baking sheet and drizzle with the vegetable oil.
- Roast for 10 minutes. Meanwhile, pour the reserved marinade into a small saucepan, bring to a boil and simmer about 10 minutes until thickened to a syrupy glaze.
- Remove chicken from oven; pour any pan juices into the saucepan and stir, then return chicken to oven and roast another 5 minutes.
- Brush the thickened glaze over the thighs and roast for an additional 10–15 minutes (or until sticky, caramelised and internal temperature reaches 165 °F / 75 °C). For extra browning, broil 1‑2 minutes at the end.
- Garnish with thinly sliced green onion tops before serving.
Notes
- You can swap ketchup for hoisin sauce for a richer Asian‑style flavour.
- Add sesame oil or toasted sesame seeds at the end for extra nuttiness.
- Increase red pepper flakes or add sriracha if you want more heat.
- If you use boneless thighs instead, reduce roasting time accordingly since they’ll cook faster.
- Save any leftover glaze to drizzle over steamed rice, roasted veggies, or even as a dipping sauce.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 thigh
- Calories: 320
- Sugar: 12g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 95mg
