Honey Teriyaki Chicken
- 1/2 cup honey
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 4 garlic cloves, minced
- 2 tablespoons peeled and finely grated fresh ginger
- Coarse salt and ground pepper
- 8 bone-in, skin-on chicken thighs (about 3 pounds total)
Preheat oven to 475 degrees. Line a rimmed baking sheet with foil. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Transfer chicken and sauce to baking sheet.
Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.