Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, trimmed of excess fat
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp fresh ginger, finely grated
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1 tsp sriracha
  • 2 tbsp toasted sesame seeds
  • 2 stalks green onions, thinly sliced

Instructions:

  1. In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, red pepper flakes, and sriracha until the honey is completely dissolved.
  2. Divide the glaze mixture in half; pour one half into a resealable bag or bowl for marinating and reserve the other half in a separate container for the final glaze.
  3. Add the chicken thighs to the marinade and refrigerate for at least 30 minutes (up to 4 hours).
  4. Preheat the oven to 400°F (200°C) and line a baking dish with parchment paper.
  5. Place the marinated thighs in the dish in a single layer and pour any remaining marinade from the bag over them.
  6. Bake for 20–25 minutes until the chicken is cooked through and juices run clear.
  7. Remove the pan from the oven and brush the reserved half of the sauce generously over each thigh.
  8. Switch the oven to high broil and return the chicken to the oven for 3–5 minutes until the glaze caramelizes and turns a deep mahogany color.
  9. Let the chicken rest for 5 minutes, then sprinkle with toasted sesame seeds and sliced green onions before serving.