Soy Glazed Chicken Thighs
This is a high-heat, high-reward approach to chicken. The goal is a dark, glass-like exterior that stays firm even after the sauce hits the pan.
Manage your heat carefully once the honey is in.
Sugar burns quickly; monitor the glaze to ensure it thickens without turning bitter.
- large cast iron or stainless steel skillet
- tongs
- whisk
What goes in.
- 8chicken thighs, skin-on and bone-in
- 1/2 cupsoy sauce
- 1/3 cuphoney
- 1 tbspfresh ginger, grated
- 3 clovesgarlic, minced
- 1 tsprice vinegar
- 2 tbspneutral oil
Control the viscosity
Add the liquid ingredients only after the chicken is nearly cooked through. Swirl the pan constantly so the sugars caramelize evenly into a syrup.
The method.
Sear the chicken
Heat the oil in a large skillet over medium-high. Place chicken skin-side down. Do not move it for at least 8 minutes, until the skin is deep brown and releases easily from the pan.
Cook the second side
Flip the thighs and cook for another 8 to 10 minutes. Remove the chicken to a plate once the meat is opaque and juices run clear.
Build the glaze
Pour off most of the rendered fat, leaving about a tablespoon in the pan. Add the garlic and ginger, cooking for 30 seconds until aromatic, then whisk in the soy sauce, honey, and vinegar.
Reduce and coat
Simmer the sauce until it bubbles thick and coats the back of a spoon. Return the chicken to the pan, skin-side up, and spoon the reduction over the meat until fully glazed.
Other turns to take.
Spicy Heat
Whisk two teaspoons of sambal oelek into the soy mixture.
Citrus Bright
Add a tablespoon of fresh orange zest to the glaze before reducing.
When it doesn't go to plan.
Pat the chicken skin dry with paper towels before searing to ensure it crisps rather than steams.
If the glaze thickens too fast, splash a teaspoon of water into the pan to loosen it.
Use a splatter screen if the oil begins to pop during the initial sear.
The ones that keep coming up.
Can I use skinless thighs?
Yes, but you will need to add an extra tablespoon of oil to the pan and expect a different texture; the fat from the skin is vital for the richness of this glaze.
How do I know the glaze is finished?
When the bubbles slow down and move sluggishly, the syrup is ready; a quick swipe through the sauce with a spoon should leave a clear trail on the pan bottom.
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