Main Dishes

Soy–Honey–Ginger Braised Chicken Thighs - 2026
​​​​​​​Recipe courtesy of Ron Wozny

INGREDIENTS
  • 2–2½ lb chicken thighs (bone-in, skin-on or boneless, skinless)
  • 1 Tbsp canola oil or other neutral oil
  • ⅓ cup soy sauce (low-sodium preferred)
  • ¼ cup honey
  • 1 Tbsp rice vinegar (or apple cider vinegar)
  • 1 Tbsp fresh ginger, grated (or 1 tsp ground)
  • 3 cloves garlic, minced
  • Water or chicken stock:
    • ½ cup (for bone-in, skin-on)
    • ⅓ cup (for boneless, skinless)
  • Optional seasoning: pinch red pepper flakes
  • Optional garnish: sliced scallions or sesame seeds
  • Optional finish for both versions (choose one):
    • ½ Tbsp butter for richness
    • ½ tsp toasted sesame oil for aroma​.

​PREPARATION
For Bone-In, Skin-On Thighs
  • Pat chicken dry and season lightly with pepper. Place chicken skin-side down in a cold pan, then turn heat to medium. Cook undisturbed 10–12 minutes, until fat renders and skin is deep golden. Flip and cook 3–4 minutes more. Remove to a plate.
  • Lower heat to medium. Add garlic and ginger and cook 30 seconds. Add soy sauce, honey, vinegar, and ½ cup water or chicken stock. Add a pinch of red pepper flakes if desired.
  • Return chicken to pan (skin side up) and simmer uncovered 20–25 minutes, turning once or twice. Sauce will reduce to a glossy glaze (not overly thick). If it thickens too quickly, add a splash of water.
  • In the final minutes, turn and coat chicken in the sauce until glossy and coated.
  • Rest 3–5 minutes before serving. Garnish and finish as desired, and serve.
For Boneless, Skinless Thighs
  • Heat pan over medium-high. Sear chicken 3–4 minutes per side until browned. Remove to a plate.
  • Reduce heat to medium. Add garlic and ginger and cook 30 seconds. Add soy sauce, honey, vinegar, and ⅓ cup water or chicken stock. Add a pinch of red pepper flakes if desired.
  • Return chicken to pan and simmer uncovered 6–10 minutes, turning once. Sauce will reduce to a glossy glaze (not overly thick). If it thickens too quickly, add a splash of water.
  • In the final minutes, turn and coat chicken in the sauce until glossy and coated.
  • Rest 3–5 minutes before serving. Garnish and finish as desired, and serve.

Developed as a weeknight experiment that turned into a go-to.