Ingredients:

  • 8 bone-in, skin-on chicken thighs (about 3–3.5 lb / 1.35–1.6 kg) or 8 boneless skin-on thighs (adjust cook time)
  • 1.5 tsp kosher salt (8 g)
  • 1/2 tsp freshly ground black pepper (1 g)
  • 2 tbsp neutral oil with a high smoke point (canola, vegetable, or peanut) (30 ml)
  • 1/2 cup low-sodium soy sauce or tamari (120 ml)
  • 1/3 cup packed light brown sugar (70 g) or 1/3 cup honey (113 g)
  • 2 tbsp rice vinegar (30 ml)
  • 2 tbsp mirin or dry sherry (30 ml) (optional)
  • 2 tbsp freshly grated ginger (about 2-inch knob, ~20–30 g)
  • 4 garlic cloves, minced (about 12 g)
  • 1 tsp toasted sesame oil (5 ml)
  • 1 tsp sriracha or gochujang (5 g) (optional)
  • 1 tbsp cornstarch (8 g) + 2 tbsp cold water (30 ml) (optional, for thickening glaze)
  • 2 scallions, thinly sliced (for garnish)
  • 1–2 tbsp toasted sesame seeds (for garnish)
  • Lime wedges (optional)
  • Fresh cilantro (optional)

Instructions:

  1. Pat chicken dry with paper towels. Season both sides lightly with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest 10–15 minutes at room temperature while you make the glaze.
  2. Make the glaze: In a small saucepan combine 1/2 cup soy sauce or tamari, 1/3 cup light brown sugar (or honey), 2 tbsp rice vinegar, 2 tbsp mirin or dry sherry (optional), 2 tbsp grated ginger, 4 minced garlic cloves, 1 tsp toasted sesame oil and 1 tsp sriracha or gochujang (optional).
  3. Bring the mixture to a gentle simmer and stir until the sugar dissolves. Remove 1/3–1/2 cup of warm glaze and set aside (use this portion cold for a brief marinade or reserve to baste). Continue simmering the remaining glaze 6–8 minutes until slightly reduced and glossy.
  4. If you want a thicker glaze, whisk together 1 tbsp cornstarch and 2 tbsp cold water to make a slurry, then whisk it into the simmering glaze and cook 1–2 minutes until glossy. Remove glaze from heat and set aside.
  5. (Optional) Marinate: If time allows, place the chicken in a shallow dish, add the reserved cool glaze to coat, and marinate 30–60 minutes in the refrigerator. Pat chicken dry again before searing to ensure crisp skin.
  6. Preheat oven to 400°F (200°C). Heat a large cast-iron or oven-safe skillet over medium-high heat and add 2 tbsp neutral oil until shimmering.
  7. Sear the thighs skin-side down without overcrowding the pan. Cook until the skin is deep golden and crisp, about 5–7 minutes. Flip and sear the other side 1–2 minutes.
  8. Transfer the seared thighs to a wire rack set over a baking sheet (or keep them in the oven-safe skillet). Roast in the preheated oven until the internal temperature at the thickest part reaches 160–162°F (71–72°C), about 18–22 minutes (18–22 minutes after searing, depending on size).
  9. Glaze and finish: Brush a generous layer of the reduced glaze over the thighs. Place under the broiler 1–2 minutes until the glaze is bubbly and slightly caramelized—watch carefully to avoid burning. Flip, brush the other side and broil 30–60 seconds if desired. Ensure final internal temperature reaches 165°F (74°C).
  10. Let the chicken rest 5 minutes. Sprinkle with sliced scallions and toasted sesame seeds. Serve with lime wedges and cilantro if desired.
  11. Key doneness and visual cues: skin should be deep golden-brown and crisp; glaze should be glossy and coat the back of a spoon; internal temperature should reach 165°F (74°C) after resting (remove at ~160–162°F to allow carryover).