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To create the perfect Sticky Ginger Soy Chicken Thighs, it's important to understand the role of each ingredient. From the chicken to the spices, every element contributes to the overall flavor and texture of the dish.

Sticky Ginger Soy Chicken Thighs – A Weeknight Favorite!

Discover the ultimate weeknight dinner with Sticky Ginger Soy Chicken Thighs, a delicious blend of savory soy sauce, fresh ginger, and honey. This easy-to-make recipe features juicy chicken thighs marinated to perfection, resulting in a sticky glaze that's full of flavor. Serve it over fluffy rice or alongside vibrant vegetables for a nutritious meal that's sure to impress. Perfect for both family dinners and entertaining guests, this dish will become a favorite on your table. Enjoy the delightful taste and simplicity of cooking with this flavorful recipe!
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Ingredients
  

4 bone-in, skin-on chicken thighs

1/4 cup soy sauce (preferably low-sodium)

2 tablespoons honey

2 tablespoons fresh grated ginger

2 cloves garlic, minced

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon cornstarch

1/2 teaspoon red pepper flakes (optional)

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Cooked white rice or steamed broccoli (for serving)

Instructions
 

Marinate the Chicken:

    In a large bowl, combine the soy sauce, honey, grated ginger, minced garlic, rice vinegar, sesame oil, and red pepper flakes. Whisk until well combined. Add the chicken thighs to the bowl, ensuring they are fully coated in the marinade. Cover and let marinate for at least 30 minutes, or up to 2 hours in the refrigerator for a deeper flavor.

      Preheat the Oven:

        Preheat your oven to 400°F (200°C).

          Sear the Chicken:

            Heat a large oven-safe skillet over medium-high heat. Remove the chicken thighs from the marinade (reserve the marinade for later) and place them skin-side down in the hot skillet. Sear for about 5-6 minutes or until the skin is nicely browned and crispy. Flip the chicken thighs over and cook for an additional 3-4 minutes.

              Baste and Bake:

                Pour the reserved marinade over the chicken thighs, then transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C). Baste the chicken with the sauce halfway through for extra flavor.

                  Thicken the Sauce (optional):

                    If you’d like a thicker sauce, remove the chicken from the oven once cooked and place the skillet back on the stove over medium heat. Combine the cornstarch with 1 tablespoon of water to form a slurry, then slowly whisk it into the sauce. Simmer for 2-3 minutes until the sauce thickens slightly.

                      Serve:

                        Transfer the chicken thighs to a serving platter, drizzle with the thickened sauce, and garnish with chopped green onions and sesame seeds. Serve alongside cooked white rice or steamed broccoli to soak up the delicious sauce.

                          Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4