Ingredients:

  • 1/2 cup shoyu (Japanese soy sauce)
  • 1/4 cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon brown sugar (optional for extra sweetness)
  • 2 pounds bone-in, skin-on chicken thighs
  • 2 green onions, chopped
  • Sesame seeds, for sprinkling

Instructions:

  1. In a mixing bowl, whisk together shoyu, honey, rice vinegar, sesame oil, garlic, ginger, and brown sugar until combined.
  2. Place chicken thighs in a resealable bag or shallow dish; pour marinade over the chicken. Seal the bag (or cover the dish) and refrigerate for at least 30 minutes (up to overnight for deeper flavor).
  3. Preheat skillet over medium-high heat. Remove chicken from marinade, reserving marinade for later. Add chicken thighs skin-side down to the skillet; sear for 5-7 minutes until golden brown.
  4. Flip chicken, and pour reserved marinade over the top. Reduce heat to low, cover skillet, and cook for an additional 15-20 minutes until the internal temperature reaches 165°F (74°C).
  5. Remove the chicken from the skillet, let rest for a few minutes, then slice or serve whole, garnish with green onions and sesame seeds.