Asian Glazed Chicken Thighs

July 2022 and I turned 35. The years are starting to have weight in a different way—not heavy weight, but you start to feel the accumulation of decisions made and directions chosen. At thirty-five I have a clear sense of what my life is built around and that's not nothing. A lot of people don't have that at any age.

Hannah made the peach cake again. She finds peaches from the same stand every year, the same early variety that comes in around the fourth week of July, and she makes the same recipe her mother made, and I eat it the same way I've eaten it for years. Some rituals are worth their weight exactly.

Caleb came with River, who is nearly eighteen months now and walking with the particular confidence of a toddler who hasn't yet learned to be afraid of falling. River went directly for the dog we'd borrowed from a neighbor for the afternoon—Hannah had thought the kids would enjoy it—and the dog, a patient older hound, tolerated being used as a chair with more grace than I would have managed. Kai, who is by this point something between a babysitter and a large cousin to River, tracked him around the yard with what he would deny is affection but clearly is.

I grilled for the birthday: a whole chicken spatchcocked and marinated in sumac and yogurt, corn on the cob, a chopped salad from the garden. Simple summer food. The evening was warm and long and I sat with it deliberately, the way you sit with things you want to remember. Thirty-five years. Good people around the table. A full pantry and a piece of land I was getting closer to buying. Everything I needed within reach.

The sumac-and-yogurt marinade I used that night was something I’d been making for a few summers, but the principle behind it is always the same: give the chicken something bold to soak in, get it over heat, and trust the process. These Asian glazed chicken thighs follow that same logic — a punchy, sweet-savory glaze that does the heavy lifting while you pour a drink and let the evening settle around you. If you’re looking for something to carry the spirit of that kind of dinner into your own backyard, this is the one.

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 4

Ingredients

8 bone-in, skin-on chicken thighs (about 3 lbs)
1/4 cup soy sauce
3 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon sriracha or chili garlic sauce
1 tablespoon cornstarch
2 tablespoons water
2 green onions, thinly sliced (for garnish)
1 teaspoon sesame seeds (for garnish)
Kosher salt and black pepper to taste

Instructions

Make the glaze. In a small saucepan over medium heat, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and sriracha. In a separate small bowl, stir the cornstarch into the water until dissolved, then add it to the saucepan. Cook, stirring frequently, for 3—4 minutes until the glaze thickens slightly. Remove from heat and set aside, reserving about 3 tablespoons for serving.
Season the chicken. Pat the chicken thighs dry with paper towels. Season generously on both sides with kosher salt and black pepper.
Sear the thighs. Heat a large oven-safe skillet or cast iron pan over medium-high heat. Add a thin film of neutral oil. Place the chicken thighs skin-side down and cook undisturbed for 6—8 minutes until the skin is deep golden and crispy. Flip and cook another 3 minutes on the other side.
Glaze and roast. Preheat your oven to 425°F. Brush the chicken thighs generously with the glaze. Transfer the pan to the oven and roast for 12—15 minutes, basting once more halfway through, until the internal temperature reaches 165°F and the glaze is caramelized and sticky.
Rest and serve. Let the chicken rest for 5 minutes before serving. Drizzle with the reserved glaze and top with sliced green onions and sesame seeds.

Nutrition (per serving)

Asian Glazed Chicken Thighs — The Birthday Grill That Felt Like Enough