Yields4 ServingsPrep Time20 minsCook Time25 minsTotal Time45 mins
8Bone-in, Skin-on Chicken Thighs
2tbspMedeiros Canola or Vegetable Oil, divided
1tbspMinced Garlic
4Green Onions, thinly sliced and separated
¼cupJade Dragon Soy Sauce
2tbspJade Dragon Soy Sauce
¼cupBramley’s Honey
2tbspBramley’s Honey
1pinch Marcum Ground Cinnamon
3tbspCoburn Farms Unsalted Butter
Marcum Salt & Ground Black Pepper
Lime wedges, for serving (1 lime)
1
Preheat oven to 425 ° Line a baking sheet with aluminum foil and set aside.
2
Prepare honey soy glaze. Heat 1 tablespoon of oil in a small saucepan over low heat. Add whites of onions and cook for 2 minutes. Add garlic and cook for another 2 minutes. Add soy sauce and honey to saucepan and bring to a simmer. Simmer until slightly thickened, about 10 minutes. Remove from heat and whisk in butter.
3
Place chicken on prepared pan and drizzle with remaining oil to coat. Season both sides with salt and pepper. Pour half glaze (about ⅓ cup) over chicken thighs. Ensure chicken is evenly coasted.
4
Roast chicken, skin side up, for 15 minutes.
5
Reserve 3 tablespoons of glaze into a smaller bowl. Brush glaze onto chicken thighs.
6
Continue roasting for another 15 minutes or until thighs reach an internal temperature of 165 °F. For crispy skin, broil last few minutes of cooking.
7
Drizzle cooked chicken with remaining glaze and garnish with green onions and lime wedges
Ingredients
8Bone-in, Skin-on Chicken Thighs
2tbspMedeiros Canola or Vegetable Oil, divided
1tbspMinced Garlic
4Green Onions, thinly sliced and separated
¼cupJade Dragon Soy Sauce
2tbspJade Dragon Soy Sauce
¼cupBramley’s Honey
2tbspBramley’s Honey
1pinch Marcum Ground Cinnamon
3tbspCoburn Farms Unsalted Butter
Marcum Salt & Ground Black Pepper
Lime wedges, for serving (1 lime)
Directions
1
Preheat oven to 425 ° Line a baking sheet with aluminum foil and set aside.
2
Prepare honey soy glaze. Heat 1 tablespoon of oil in a small saucepan over low heat. Add whites of onions and cook for 2 minutes. Add garlic and cook for another 2 minutes. Add soy sauce and honey to saucepan and bring to a simmer. Simmer until slightly thickened, about 10 minutes. Remove from heat and whisk in butter.
3
Place chicken on prepared pan and drizzle with remaining oil to coat. Season both sides with salt and pepper. Pour half glaze (about ⅓ cup) over chicken thighs. Ensure chicken is evenly coasted.
4
Roast chicken, skin side up, for 15 minutes.
5
Reserve 3 tablespoons of glaze into a smaller bowl. Brush glaze onto chicken thighs.
6
Continue roasting for another 15 minutes or until thighs reach an internal temperature of 165 °F. For crispy skin, broil last few minutes of cooking.
7
Drizzle cooked chicken with remaining glaze and garnish with green onions and lime wedges
