Ingredients

• 2½ pounds boneless, skinless chicken thighs

• ⅓ cup honey

• ¼ cup low-sodium soy sauce

• ¼ cup finely chopped green onions

• 2 tablespoons cooking oil (vegetable or olive oil)

• 1½ tablespoons minced garlic (4 large cloves)

• 1 tablespoon white vinegar (apple cider or rice wine vinegar, optional)

• 1 teaspoon sesame oil (optional)

• ¾ teaspoon fresh minced ginger

• Salt and pepper to taste

• Fresh parsley, chopped for garnish

Instructions

Preparing the Marinade:

1. In a shallow bowl, combine honey, soy sauce, green onions, cooking oil, garlic, vinegar, sesame oil, and ginger.

2. Mix well and set aside.

Marinating the Chicken:

1. Pat chicken thighs dry with paper towels and trim off any excess fat.

2. Season with salt and pepper, then transfer chicken to the bowl with the marinade.

3. Cover and marinate for at least 30 minutes, or overnight for best results.

Cooking the Chicken:

1. Preheat oven to 425°F (220°C).

2. Transfer chicken along with the marinade to a cast iron skillet or baking dish.

3. Bake for 20-25 minutes, flipping twice during cooking to ensure the chicken doesn’t dry out on top.

4. Broil for 5 minutes at high heat until golden brown and slightly charred on the edges.

5. Ensure internal temperature reaches 165°F (70°C).