If you like juicy, tender, deeply flavored braised chicken, but you prefer your chicken skin to be crisp and richly browned, give this recipe for honey-soy chicken thighs a try.
The secret to its crispy skin is our reverse searing technique, while most braises begin with browning the meat before slowly cooking it in a flavorful liquid. Once the meat cooks the skin can be soggy and bland. Our reverse-sear technique starts with braising, and then, once the chicken is cooked through, you use the broiler to brown the skin.
The result? Succulent chicken in an umami-rich sauce flavored with soy sauce, honey, ginger, garlic and a touch of sweet-spicy gochujang— with the appetite appeal of crisp-skinned broiled chicken.
Tips & Tricks
- If you prefer boneless chicken, you can use a sharp paring knife to remove the bones from the chicken thighs before serving.
- Serve Honey-Soy Chicken Thighs over white, brown, or jasmine rice, with steamed or sautéed vegetables, like broccolini, carrots, green beans, mushrooms, or asparagus on the side. Spoon some of the sauce over the vegetables just before serving.
- Leftover Honey-Soy Chicken Thighs reheats well in the microwave. You can also shred any leftover chicken and reheat it in the leftover sauce to use in a wrap or sandwich.
- Other garnishing options include cilantro sprigs, toasted sesame seeds, or chopped dry-roasted peanuts.
