Chili Crisp Honey Glazed Chicken (Printable Version)
Tender chicken thighs baked until caramelized with a sticky honey-chili crisp coating.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken thighs
02 - 1 tablespoon soy sauce
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon salt
05 - 1/2 teaspoon black pepper
→ Glaze
06 - 3 tablespoons honey
07 - 2 tablespoons chili crisp
08 - 1 tablespoon soy sauce
09 - 1 teaspoon sesame oil
10 - 2 cloves garlic, minced
11 - 1 teaspoon fresh ginger, grated
→ Garnish
12 - 1 tablespoon toasted sesame seeds
13 - 2 scallions, thinly sliced
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a bowl, combine chicken thighs with 1 tablespoon soy sauce, rice vinegar, salt, and black pepper. Toss well to coat. Let marinate for 10 minutes at room temperature.
03 - In a small bowl, whisk together honey, chili crisp, 1 tablespoon soy sauce, sesame oil, minced garlic, and grated ginger until smooth and well combined.
04 - Place marinated chicken thighs on the prepared baking sheet, spacing them evenly apart.
05 - Brush half of the glaze mixture evenly over the top of each chicken thigh.
06 - Bake for 20 minutes until chicken begins to brown and glaze starts to caramelize.
07 - Remove from oven. Brush the remaining glaze generously over the chicken thighs.
08 - Return to oven and bake for 8-10 minutes until chicken is cooked through (internal temperature reaches 165°F) and glaze is caramelized and bubbly.
09 - Let chicken rest for 5 minutes to allow juices to redistribute. Serve whole or sliced, garnished with toasted sesame seeds and fresh scallions.
# Expert Advice:
01 -
- The chili crisp adds a crunchy texture and spicy kick that balances perfectly with the honey
- Everything comes together in under an hour with ingredients you probably already have
02 -
- Letting the chicken rest before cutting keeps all those juices inside where they belong
- The glaze burns easily so watch it closely during those last few minutes under the heat
03 -
- Pat the chicken dry before marinating for better glaze adhesion
- Use a silicone brush for easy glaze application and cleanup