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Honey Garlic Chicken

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Prep Time 15 minutes
Cook Time 35 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes

Ingredients
  

  • 1/3 C honey
  • 1 1/2 Tbsp reduced sodium soy sauce
  • 1 Tbsp garlic cloves minced
  • 1 Tbsp cider vinegar
  • 1 Tbsp water
  • 1/4 tsp red pepper flakes (1/2 tsp for more sweet-hot flavor)
  • 6 bone-in, skin-on , chicken thighs (or combination of legs and thighs)
  • kosher salt and pepper
  • 1 tsp cornstarch
  • 1 tsp water

Instructions
 

Marinade the Chicken:

  • Whisk together honey, soy sauce, garlic, vinegar, water and crushed red pepper flakes in a small bowl. Place chicken and half of the mixture (about 1/4 Cup) in a ziplock bag. Squeeze out all the air, seal, and massage marinade into the chicken thighs briefly. Refrigerate for at least 2 hours (up to 8 hours). Reserve the remaining honey mixture for later.

Cook the Chicken and Vegetables:

  • Preheat the oven to 400 degrees (375 convection bake). Spray a large baking sheet with cooking spray. Remove the chicken from the marinade and arrange on one side of the baking sheet, skin side up. (Discard remaining marinade.) Sprinkle salt and pepper over the chicken.
  • Bake 30-35 minutes, until the thickest part of the chicken is 175 degrees.
  • Meanwhile whisk cornstarch and water together in small bowl until no clumps remain. Place reserved honey mixture in a small saucepan on the stove over medium-low heat. Whisk in cornstarch mixture and bring to a boil, then simmer, whisking often until sauce is thickened and becomes like a glaze, about 2 minutes.
  • Remove chicken from oven. Brush glaze on chicken thighs and return to oven for 5 more minutes. Serve hot.
  • Enjoy!