Chick Hawk Recipe

Prep the aromatics

Peel and finely mince the garlic cloves. Peel and grate the fresh ginger until you have roughly 1 tablespoon.

In a medium bowl combine 3 tbsp olive oil, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp apple cider vinegar, the minced garlic, grated ginger, 1 tsp smoked paprika, 1.5 tsp kosher salt and 1 tsp black pepper. Whisk until honey is incorporated and mixture is smooth.

Pat the 6 chicken thighs dry with paper towels. Place them in a large resealable bag or a shallow dish and pour the marinade over the chicken. Massage the marinade into the meat so each piece is well coated. Refrigerate for at least 1 hour, preferably 3–6 hours. If short on time, marinate 30 minutes at room temperature.

Remove the chicken from the refrigerator 20 minutes before cooking to come closer to room temperature for even cooking.

Cook the chicken

Preheat oven to 425°F (220°C). Heat a large ovenproof skillet (cast iron preferred) over medium-high heat. Add 1 tbsp olive oil to the pan and when shimmering place chicken thighs skin-side down, spacing them so they aren’t crowded. Sear 4–6 minutes without moving until the skin is deep golden and crisp. Flip the thighs and sear the second side 2 minutes.

Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 12–18 minutes depending on thigh size. If using boneless thighs reduce roasting time by a few minutes; check temperature earlier.

Make the glaze

While the chicken roasts, combine 2 tbsp butter, 2 tbsp brown sugar, 1 tsp hot sauce, and 1 tbsp fresh lemon juice in a small saucepan over low heat. Stir until butter melts and sugar dissolves, then simmer gently 1–2 minutes until glossy. Taste and adjust heat or sweetness as desired.

When the chicken reaches temperature, remove the skillet from the oven. Brush the brown sugar glaze over each thigh generously, returning the pan to the oven for 2–3 minutes to set the glaze and caramelize slightly. Watch carefully to avoid burning.

Remove chicken from oven, transfer to a cutting board or platter and let rest 5 minutes. Add 2 tbsp chopped fresh parsley to the glaze in the pan and swirl to incorporate; spoon a little of the pan sauce over the thighs before serving.

Arrange chicken thighs on a serving platter. Sprinkle with 2 tbsp thinly sliced green onion and 1 tbsp sesame seeds. Serve with lemon wedges on the side for squeezing over the chicken.

Suggested accompaniments: steamed rice, roasted vegetables, or a simple green salad. Leftovers will refrigerate well for 3–4 days and reheat in a 350°F (175°C) oven until warmed through.