# What You'll Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs (about 2.5 lb)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
→ Soy glaze
04 - 1/3 cup soy sauce (regular or low-sodium)
05 - 1/4 cup honey
06 - 2 tablespoons rice vinegar
07 - 2 tablespoons packed brown sugar
08 - 1 tablespoon sesame oil
09 - 4 garlic cloves, minced
10 - 1 tablespoon fresh ginger, grated
11 - 1 teaspoon cornstarch
12 - 1 tablespoon water
→ Garnish (optional)
13 - 2 tablespoons sesame seeds
14 - 2 green onions, thinly sliced
# Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper for easier cleanup and set aside.
02 - Pat the thighs dry with paper towels, then season both sides lightly with salt and black pepper. Arrange thighs skin-side up on the prepared sheet.
03 - In a small saucepan, combine soy sauce, honey, rice vinegar, brown sugar, sesame oil, minced garlic and grated ginger. Warm over medium heat, stirring to dissolve the sugar and blend flavors.
04 - Whisk the cornstarch and water in a small bowl to form a slurry, then stir it into the saucepan. Simmer gently for 2–3 minutes until the glaze thickens slightly, then remove from heat.
05 - Brush roughly half of the warm glaze over the skin of each thigh, reserving the remainder for later glazing and finishing.
06 - Place the tray in the preheated oven and bake for 25 minutes, allowing the skin to render and begin to caramelize.
07 - Remove the tray, brush the thighs with the remaining glaze, return to the oven and bake for an additional 10 minutes, or until an internal temperature of 175°F is reached and the skin is sticky and browned.
08 - Transfer the thighs to a platter and let rest for 5 minutes. Sprinkle with sesame seeds and sliced green onions before serving.
09 - If a deeper caramelized finish is desired, place under the broiler for 2–3 minutes at the end of cooking, watching closely to prevent burning.
