Honey-Soy Braised Chicken Thighs with Reverse-Sear Technique
Have an easy family dinner on the table with no fuss and minimal clean up. This sheet pan chicken recipe comes together with just 10 minutes of prep time and only 10 ingredients. Chicken thighs are a budget-friendly alternative to chicken fillets, plus chicken thighs tend to cook up all juicy and packed with flavor. Pair with seasonal veggies or a side salad, and a add side of rice or other grains for an easy family meal.
¼ cup Kikkoman® Soy Sauce ¼ cup honey 3 tablespoons olive oil 1 tablespoon tomato paste 1 teaspoon garlic, minced 1 teaspoon ginger, chopped 1 teaspoon gochujang powder or a pinch of cayenne pepper 2 pounds bone-in/skin-on chicken thighs ¼ cup green onion, chopped 4 cups jasmine rice, cooked
Stir together soy sauce, honey, olive oil, tomato paste, garlic, ginger and gochujang powder in a small bowl until smooth. Place chicken thighs skin side up in a heavy heat-safe Dutch oven or cast-iron pan. Pour sauce over chicken making sure the skin gets coated and set aside while the oven heats.
Preheat oven to 375ºF. Transfer chicken to middle rack and braise for 30-35 minutes, until chicken is just cooked through with an internal temperature of 165ºF.
Turn oven to broil on High and broil until skin is dark golden brown, about 4-6 minutes depending on your oven. Keep a close eye as it can burn in a matter of seconds. Remove pan from oven and allow chicken to rest for 10 minutes before serving. This will help the skin crisp further and allow the juices to redistribute into the meat. Top with green onion.
Serve hot over rice with a couple spoonsful of sauce from the pan.