Gluten-Free Honey Garlic Chicken Thighs with Tamari and Toasted Sesame

How to Make Gluten-Free Honey Garlic Chicken Thighs with Tamari and Toasted Sesame

1. 1

   Step 1: Preheat and season the chicken

   Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels, then rub both sides with the kosher salt and black pepper. Arrange thighs skin-side up in a single layer in a shallow baking dish or rimmed sheet pan, leaving space between pieces for even browning.

   For this step

   • 4 piecesBone-in, skin-on chicken thighs
   • 1 1/2 tsp total (1 tsp salt + 1/2 tsp pepper)Kosher salt and freshly ground black pepper (combined)
2. 2

   Step 2: Make the tamari-honey garlic glaze

   In a small bowl whisk together tamari, honey, rice vinegar, toasted sesame oil, minced garlic and grated ginger until smooth. In a separate small cup stir the cornstarch with 1 tablespoon cold water to make a slurry, then add it to the glaze. Transfer the glaze to a small saucepan, bring to a gentle simmer over medium-low heat and cook 1–2 minutes until slightly thickened and glossy; remove from heat.

   For this step

   • 1/3 cupGluten-free tamari
   • 3 tbspHoney
   • 1 tbspRice vinegar
   • 1 tspToasted sesame oil
   • 3 clovesGarlic, minced
   • 1 tbspFresh ginger, grated
   • 1 tbspCornstarch (for slurry)
   
3. 3

   Step 3: Begin baking the chicken

   Place the baking dish in the preheated oven and roast the thighs uncovered for 25–30 minutes, until the skin is golden and juices run clear; internal temperature should be about 150–155°F (65–68°C) at this stage. Removing excess rendered fat from the pan halfway through helps the skin crisp more evenly.
   
4. 4

   Step 4: Glaze and finish baking

   Brush a generous layer of the warm tamari-honey glaze over each thigh, return the dish to the oven and bake another 8–12 minutes, until the internal temperature reaches 165°F (74°C) and the glaze is sticky. For extra caramelization, broil 1–2 minutes at the end—watch closely to prevent burning.
   
5. 5

   Step 5: Rest and garnish

   Remove the chicken from the oven and let it rest 5 minutes to allow juices to redistribute and the glaze to set. Sprinkle toasted sesame seeds over the thighs, then serve hot with steamed rice, sautéed greens or a crisp salad.

   For this step

   • 1 tbspToasted sesame seeds (garnish)

1. Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels, then rub both sides with the kosher salt and black pepper. Arrange thighs skin-side up in a single layer in a shallow baking dish or rimmed sheet pan, leaving space between pieces for even browning.
2. In a small bowl whisk together tamari, honey, rice vinegar, toasted sesame oil, minced garlic and grated ginger until smooth. In a separate small cup stir the cornstarch with 1 tablespoon cold water to make a slurry, then add it to the glaze. Transfer the glaze to a small saucepan, bring to a gentle simmer over medium-low heat and cook 1–2 minutes until slightly thickened and glossy; remove from heat.
3. Place the baking dish in the preheated oven and roast the thighs uncovered for 25–30 minutes, until the skin is golden and juices run clear; internal temperature should be about 150–155°F (65–68°C) at this stage. Removing excess rendered fat from the pan halfway through helps the skin crisp more evenly.
4. Brush a generous layer of the warm tamari-honey glaze over each thigh, return the dish to the oven and bake another 8–12 minutes, until the internal temperature reaches 165°F (74°C) and the glaze is sticky. For extra caramelization, broil 1–2 minutes at the end—watch closely to prevent burning.
5. Remove the chicken from the oven and let it rest 5 minutes to allow juices to redistribute and the glaze to set. Sprinkle toasted sesame seeds over the thighs, then serve hot with steamed rice, sautéed greens or a crisp salad.