Honey Garlic Chicken Thighs

For the chicken

• 8 bone-in, skin-on chicken thighs
• 1 tablespoon (15 ml) neutral oil
• Kosher salt and freshly ground black pepper

For the glaze

• 6 garlic cloves, thinly sliced
• ⅓ cup (80 ml) honey
• 3 tablespoons (45 ml) soy sauce
• 2 tablespoons (30 ml) rice vinegar or apple cider vinegar
• ½ cup (120 ml) water or chicken stock
• 1 teaspoon (5 ml) cornstarch whisked into 1 tablespoon (15 ml) cold water (optional)
• Sliced scallions or sesame seeds, for serving (optional)

Brown the chicken

1. Pat the chicken completely dry and season generously with salt and pepper. Heat the oil in a large skillet over medium-high heat.
2. Lay the thighs in skin-side down and leave them alone until the skin is deep gold and releases easily, about 6–8 minutes. Flip and brown the second side for 2–3 minutes, then transfer to a plate.

Build the glaze and finish

1. Pour off all but about a tablespoon (15 ml) of fat. Lower the heat to medium, add the garlic, and cook 30–45 seconds until fragrant but not browned.
2. Add the honey, soy sauce, vinegar, and water or stock, scraping up the browned bits. Simmer 1–2 minutes.
3. Return the chicken skin-side up, nestling it into the sauce. Simmer gently, basting often, until the thighs reach 165°F (74°C) and the sauce turns glossy, about 12–15 minutes. If you want a thicker glaze, stir in the cornstarch slurry and simmer another minute.
4. Rest a few minutes, spoon the sauce over, and finish with scallions or sesame seeds if using.