Glazed Honey Soy Chicken Thighs

Directions

1. 1
   In a large sealable bag, whisk together the soy sauce, honey, lime juice, vegetable oil, garlic, ginger, scallions and 1/4 teaspoon pepper.
2. 2
   Add the chicken thighs, seal the bag, then carefully move the chicken around in the bag until its well coated. Refrigerate the chicken for 1 hour.Preheat the oven to 350F with the rack in the center. Line a baking sheet with foil.
3. 3
   Remove the chicken from the bag, reserving the marinade. Shake off any excess marinade from the chicken then arrange the thighs skin-side down on the baking sheet.
4. 4
   Bake the chicken for about 45 minutes or until they are cooked through and reach an internal temperature of 165F.
5. 5
   Remove the chicken from the oven and flip the thighs skin-side up. Turn the oven to broil, and adjust the baking rack so that it's roughly 8 inches from the broiler.Return the chicken to the oven and broil the thighs for about 5 minutes until the skin is crisped. (The chicken juices should run clear, and not pink.)
6. 6
   Remove the chicken from the oven and set it aside.
7. 7
   Whisk together the cornstarch with 2 tablespoons water.
8. 8
   Add the reserved marinade to a small saucepan set over medium-high heat. Bring the marinade to a boil then whisk in the cornstarch slurry and continue boiling, whisking intermittently, until the sauce thickens to the consistency of syrup, about 5 minutes. (The glaze must come to a boil to get rid of any potential bacteria from the raw chicken.)
9. 9
   Remove the glaze from the stove and generously brush it atop the chicken thighs.
10. 10
    Serve immediately.Did you make this recipe? Don't forget to give it a star rating below!