Soy-Ginger Glazed Chicken Thighs

This recipe is very easy to prep. These are the basic steps:

First, grate your ginger and whisk up the sauce in a bowl. Add the lemon juice, cayenne and soy sauce and whisk together:

Preheat the oven to 425 degrees.

Choose a rimmed sheet pan or shallow baking dish that’s big enough to hold the chicken thighs in one layer and arrange the chicken thighs on it.

Tuck the shallots in between them, here and there. Pour the sauce over the chicken and turn with a pair of tongs so that both sides are coated.

The chicken can marinate in the sauce 1-2 days ahead. Add the thighs and the soy sauce mixture to a freezer bag and place in a large bowl to avoid spillage.

After baking 30 minutes, remove the sheet pan from the oven and carefully pour the pan juices into a saucepan. Add the honey and butter (if using) and bring to a simmer. Cook five minutes to reduce it by about one-third.

Pour the glaze over the chicken thighs and put the pan back in the oven for 5 minutes to crisp and caramelize the skin.

Sprinkle with sliced green onions tops and serve.

Preheat the oven to 425 degrees.

Pat the chicken thighs dry with a paper towel. Spray a rimmed baking sheet or shallow baking pan with cooking spray or line with a sheet of parchment. Arrange the chicken in the pan and tuck the shallot quarters in and around them.

Whisk together the soy sauce, ginger, lemon juice, garlic and cayenne in a small bowl. Pour the sauce over the thighs, turning them to coat both sides, then turn skin-side up. The chicken can marinate up to 24 hours ahead in the refrigerator before baking.

Bake 30-35 minutes, until the skin is puffed and golden brown. Remove the pan from the oven.

Carefully pour the pan juices into a small saucepan and stir in the honey and butter. Bring to a boil and cook 5 minutes, until it reduces by a third (watch the pot and lower the heat slightly so it doesn't boil over).

Pour the reduced sauce over the chicken thighs and put them back in the oven to bake 5 more minutes.

Sprinkle the green onion over the chicken and serve.

KAREN’S NOTES AND TIPS

The chicken can marinate in the sauce 1-2 days ahead. Add the thighs and the soy sauce mixture to a freezer bag and place in a large bowl to avoid spillage.

Freeze the uncooked chicken in the marinade up to 1 month. Thaw overnight in the refrigerator before proceeding with the recipe.

This recipe makes about 6 servings of chicken (or more if your pieces are smaller). This serves our family of three perfectly. Double up the ingredients for the recipe, using two pans, for a larger gathering.

Recipe inspired by Ginger & Lemon Chicken in Vietnamese: Simple Vietnamese Food to Cook at Home.