Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • 2 tbsp avocado oil
  • 1/2 cup honey
  • 3 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 2 tbsp coarsely cracked black pepper
  • 4 cloves garlic, minced
  • 1 tsp toasted sesame oil

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Season both sides evenly with kosher salt and garlic powder. Let them sit at room temperature for 10 minutes. Note: This helps the meat cook evenly from edge to center
  2. In a medium bowl, whisk together the honey, soy sauce, apple cider vinegar, cracked black pepper, minced garlic, and sesame oil until smooth.
  3. Preheat the oven to 400°F (200°C). Heat avocado oil in a large oven safe skillet over medium high heat until shimmering.
  4. Place chicken thighs skin side down and sear for 5–7 minutes without moving them until the skin is deep golden brown, then flip the thighs.
  5. Pour the honey black pepper glaze over each thigh, making sure to coat the skin side as well.
  6. Transfer the skillet to the oven. Roast for 15–20 minutes, basting with the pan sauce every 7 minutes. Note: Basting builds up those velvety layers of glaze
  7. Remove from the oven when the internal temperature reaches 165°F (74°C).
  8. Let the meat rest in the pan for 5 minutes before serving. until the juices redistribute.