Honey-and-Soy-Glazed Chicken Thighs

Simplified from a NYT recipe by Kay Chun.   I used boneless skinless thighs and I eliminated added salt (the soy sauce is plenty salty).  

This is a simple weeknight recipe.  I made it tonight and we loved it.  There is enough left over for lunch tomorrow.   

2 T oil 

1 T minced garlic 

1-2 T minced fresh ginger

6 T low-sodium soy sauce 

5 T mild honey (I used orange blossom honey) 

3 T butter

ground pepper 

1 package (6-8) boneless skinless chicken thighs 

1.  Preheat oven to 375. 

2.  While oven preheats, get the rice cooker going, and make the sauce:  in small saucepan, heat the oil; add the ginger and garlic and stir for a few minutes to soften.  Add soy sauce and honey (I measure casually).   Stir, simmer until it's a little bit reduced and thickened.   Turn off heat and whisk in the butter.  Add some ground pepper. 

3.  Place the thighs in an even layer, in a 9x13 pyrex dish, or similar.   RESERVE about 1/3 C of the sauce.  Pour remaining sauce over the chicken.  Bake uncovered for about 45 minutes.  Baste once or twice.  If you are using a lot of thighs and keep them sort of rolled up, you will need more cooking time. 

4.  Serve thighs over white rice, with a drizzling of the RESERVED sauce.   YUM 

Recipe suggests serving with lemon wedges.  This is a neat idea, especially if broccoli is your side vege.