Baked chicken is one of my go-to meals for when I don’t want to do too much for dinner. I use the same cooking method every time, but sometimes I switch it up with a different glaze or sauce. Sometimes I just season it and leave it without a sauce, sometimes I do a lemon or herb sauce. Tonight I decided to top it with a honey soy garlic glaze. It leaves your taste buds with the perfect amount of savory and sweet and a yummy Asian flair.
Usually, if I have more time. I brine my chicken thighs for a few hours in heavily salted ice water and herbs. This time around I didn’t. Brining is totally optional, but I must say it makes a big difference when it comes to the tenderness and flavor of your chicken meat. I took the chicken thighs and pat them dry. The reason you want the skin really dry is because you’re going to want that skin nice and crispy.
I seasoned both sides with kosher salt, black pepper, hot Hungarian paprika, garlic powder, onion powder, cayenne and poultry seasoning. If you brine your chicken, go minimal on the kosher salt, you don’t want your chicken to be too salty in the end.
In an oiled skillet on medium-high heat, place your chicken thighs skin side down until the skin is browned.
Take them out once they have a slight golden crust, and place them in an oven-safe dish, skin side up.
In that same hot skillet you used to brown the skin, throw in a pat of butter and 2 cloves of minced or grated garlic.
Saute until it is nice and golden brown.
Take the mixture you made with the drippings and pour it all over your chicken thighs. Make sure the majority of your garlic is on top of that skin.
With your oven at 375°, put your chicken thighs in the oven for about 35-40 minutes.
While that is in the oven, prepare a small sauce pot on low. Add a pat of butter, some honey and some soy sauce. I stir until the butter is melted in. Depending on how savory or sweet you like your sauce, add ingredients to your preference of taste.
Once your sauce is done, add salt, pepper and some red chili flakes. Set aside.
When the chicken in the oven is nice and crisp to perfection, take it out and smell the amazing aroma.
Take the honey soy mixture you make and carefully brush the glaze onto the top of the chicken. I usually like to brush the glaze on as I eat it because glazing it all ahead of time will make your chicken skin soggy. So its best if you glaze as you serve it for best results.
… and that is pretty much it! Serve it with your favorite veggie and any other side you’d like and enjoy! This recipe is super easy and the skin comes out so crispy and delicious!