# What you'll need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs, approximately 1.5 to 2 pounds
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper
→ Honey Garlic Sauce
04 - 1/3 cup honey
05 - 1/4 cup soy sauce, gluten-free variety recommended
06 - 4 cloves garlic, minced
07 - 1 tablespoon apple cider vinegar or rice vinegar
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon chili flakes, optional for heat
→ Garnish
11 - 2 tablespoons fresh parsley, chopped
12 - 1 teaspoon sesame seeds, optional
# How-To Steps:
01 - Preheat oven to 400 degrees Fahrenheit. Line baking dish or large ovenproof skillet with aluminum foil for simplified cleanup.
02 - Pat chicken thighs completely dry using paper towels to promote skin crisping. Season both sides evenly with salt and black pepper.
03 - Position chicken thighs skin-side up in prepared dish, ensuring adequate spacing between each piece to allow even heat circulation.
04 - In small mixing bowl, whisk together honey, soy sauce, minced garlic, vinegar, olive oil, smoked paprika, and chili flakes until thoroughly combined.
05 - Pour sauce evenly over chicken thighs, using brush to coat all exposed surfaces generously with glaze mixture.
06 - Bake for 30 to 35 minutes, basting chicken with accumulated pan juices midway through cooking, until skin achieves golden brown color and internal temperature reaches 175 degrees Fahrenheit.
07 - For enhanced skin crispness, broil on high setting for 2 to 3 minutes at end of cooking, monitoring closely to prevent burning.
08 - Remove from oven and allow chicken to rest undisturbed for 5 minutes. Garnish with fresh parsley and sesame seeds immediately before service.
