Moist and tender chicken with a sweet-salty sheen sounds tricky, but we made it easy.
Why This Recipe Works
To make this weeknight meal supereasy, we placed bone–in, skin-on chicken thighs skin side down in a skillet. We made a simple braising liquid of cider vinegar, honey, soy sauce, ketchup, granulated garlic, and red pepper flakes to pour over the chicken. After 20 minutes on the upper-middle rack of a 425-degree oven, we flipped the chicken skin side up and continued cooking until the skin was a gorgeous spotty brown. While the chicken rested, we defatted the liquid, returned it to the skillet, and reduced it to about 3/4 cup. A bit of cornstarch thickened the sauce to a beautiful consistency. Finished with a sprinkling of toasted sesame seeds, this mahogany-colored, shiny sticky chicken will be a weeknight favorite.
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