- Preheat the oven to 375°F.
- In a medium sized bowl, mix together the yuzu ponzu, garlic, thyme, ginger paste, salt, black pepper, and olive oil.
- Add chicken thighs to the marinade making sure they’re fully submerged.
- Heat a skillet on medium heat with 1 tablespoon of olive oil and sear the thighs skin side down, flipping once the chicken has some color (about 2 minutes).
- Remove chicken and make glaze by adding honey, yuzu ponzu, and lemon zest to the skillet.
- Place chicken back in the pan and place in the oven to finish fully cooking for 35 minutes.
- Serve with mashed potatoes or vegetables, with extra sauce on the side if desired.