Honey Garlic Glazed Chicken Thighs

Starting the thighs skin-side down in a cold-ish pan and letting the fat render slowly is the secret to skin that's genuinely crisp, not just browned.

Instructions

1. 1

   Pat the chicken thighs very dry and season generously with salt and pepper on both sides.

2. 2

   Heat the oil in a large, oven-safe skillet over medium heat. Place the thighs skin-side down and let them cook undisturbed for 8–10 minutes, without moving them, until the skin is deeply golden and crisp and has released most of its fat. Resist the urge to move them early — the skin will release naturally from the pan once properly rendered.

3. 3

   Preheat the oven to 400°F (200°C) while the thighs cook.

4. 4

   Flip the thighs and cook the second side for 3–4 minutes, just to sear.

5. 5

   Transfer the skillet to the oven and roast for 15–18 minutes, until the internal temperature reaches 175°F (dark meat is best cooked a bit past the minimum safe temperature for the best texture).

6. 6

   While the chicken roasts, make the glaze: in a small saucepan, combine the garlic, honey, soy sauce, rice vinegar, ginger, and red pepper flakes. Bring to a simmer over medium heat.

7. 7

   Whisk in the cornstarch slurry and simmer, stirring, for 1–2 minutes, until the glaze thickens enough to coat the back of a spoon.

8. 8

   Remove the chicken from the oven (the skillet handle will be very hot) and transfer the thighs to a plate.

9. 9

   Carefully pour off excess fat from the skillet, then brush or spoon the honey garlic glaze generously over each thigh.

10. 10

    Garnish with sliced green onions and sesame seeds, and serve hot with steamed rice and vegetables.