I am a huge fan of boneless, skinless chicken thighs, but this recipe really benefits from the flavor and fat from the skin – so I just use regular chicken thighs.

1/4 cup honey
2 Tbsp rice vinegar
2 Tbsp soy sauce (check label for gluten)
4 cloves garlic, minced or crushed
2 Tbsp grated ginger
1/4 tsp kosher salt (optional – there’s a lot of soy sauce in there!)
1/2 tsp black pepper
8 chicken thighs (with skin and bone in)

Mix everything and marinate the chicken thighs in it for at least 20 minutes. It helps if you loosen the skin a bit to let the glaze soak into the meat. Place chicken and glaze on a baking pan, and bake at 425 for 25 minutes. Take a spoon and baste the chicken halfway through with any remaining marinade.

Serve with white rice and Asian Cabbage Slaw.