Chicken Honey Recipe

Prepare and season

Pat the chicken thighs dry with paper towels. Use a sharp knife to score the skin lightly in two or three places (not through to the meat) to help render fat. In a bowl, combine kosher salt, black pepper, garlic powder and smoked paprika. Rub olive oil over the chicken, then evenly rub the dry seasoning into both sides of each thigh.

Let the seasoned chicken rest at room temperature for 20–30 minutes (or refrigerate up to overnight, covered) to allow flavors to penetrate and for the meat to come closer to room temp for even cooking.

Preheat oven to 400°F (200°C). Place an oven-safe skillet (cast iron preferred) over medium-high heat. When hot, add the chicken skin-side down and sear without moving for 5–7 minutes until the skin is deeply golden and fat has rendered. Reduce heat briefly if the skin browns too fast. Flip the thighs and sear the flesh side 2 minutes.

Transfer the skillet to the preheated oven and roast for 12–18 minutes, until internal temperature reaches 165°F (74°C) when measured at the thickest part (without touching bone). Remove skillet from oven and transfer chicken to a plate; tent loosely with foil and rest while you make the glaze.

Make glaze

In a small bowl whisk together honey, soy sauce, lemon juice, rice vinegar, grated ginger, minced garlic, mustard and red pepper flakes until smooth.

In a small cup, whisk cornstarch into the 2 tablespoons of water to create a slurry. Set aside.

Place the skillet used for searing (wipe out excess fat leaving about 1 tablespoon) over medium heat. Add the honey mixture and bring to a gentle simmer, scraping up browned bits from the pan with a wooden spoon. Simmer 1–2 minutes to meld flavors.

Stir the cornstarch slurry again and whisk into the simmering glaze. Continue to simmer 1–2 minutes until the glaze thickens enough to coat the back of a spoon. Remove from heat and stir in the optional butter until melted for extra sheen and to mellow sweetness.

Return the rested chicken thighs to the skillet skin-side up. Spoon the warm honey glaze evenly over each piece, coating thoroughly. If you prefer a stickier, more caramelized finish, place the skillet under a hot broiler for 1–2 minutes, watching closely so the glaze does not burn.

Transfer the glazed chicken to a serving platter. Sprinkle with sesame seeds and chopped parsley or sliced scallions. Let rest 3–5 minutes then serve.