Gregory Gourdet’s Glazed Chicken Thighs with Garlic, Ginger, and Scallions
These sweet and tangy chicken thighs are perfectly tender.
Serves4 to 6
The magic of these chicken thighs all happens in the oven. By the time the sweet, tangy cooking liquid has made the meat perfectly tender, it has reduced to a bold, teriyaki-like glaze and the ginger, scallions, and chiles that simmer along with it have turned roasty and inviting.
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Gregory Gourdet's Glazed Chicken Thighs with Garlic, Ginger, and Scallions
These sweet and tangy chicken thighs are perfectly tender.
Serves 4 to 6
Nutritional Info
Ingredients
For the sauce:
- 1/2 cup
coconut aminos
- 1 teaspoon
arrowroot starch
- 1/4 cup
honey
- 1/4 cup
apple cider vinegar
For the dish:
- 3 1/2 pounds
bone-in, skin-on chicken thighs
- 1 tablespoon
avocado oil
- 1 1/2 tablespoons
plus 1/2 teaspoon kosher salt
- 10
medium scallions, trimmed and cut into 2-inch pieces, whites halved lengthwise
- 10
large garlic cloves, thinly sliced
- 1
moderately spicy fresh red chile, such as Fresno, thinly sliced
3-inch knob ginger, peeled and cut into very thin matchsticks
- 1 cup
chicken stock, salted (homemade or store-bought)
Handful small cilantro sprigs
Instructions
Make the sauce:
Combine the coconut aminos and arrowroot starch in a small mixing bowl and whisk until the starch dissolves, including any clumps. Pour the mixture into a small saucepan, add the honey and vinegar, and bring to a boil over medium heat. Reduce the heat to cook at a lively simmer until it's glossy and thick enough to lightly coat a spoon, about 1 minute. Set aside. The sauce keeps in an airtight container in the fridge for up to 3 weeks.
Make the dish:
Preheat the oven to 350°F.
Pat the chicken thighs dry, then lay them, skin-side down, on fresh paper towels to dry the skin especially well to prevent splattering. In a wide, heavy, ovenproof skillet that's at least 2 inches deep, heat the oil over high heat until shimmery. Working in two batches if need be, evenly season the chicken all over with 1 1/2 tablespoons of the salt and add the chicken, skin-side down, to the skillet. Reduce the heat to medium and cook until the skin is deep golden brown and crisp, 8 to 10 minutes. Flip the chicken and cook to give the bottoms a little color, about 3 minutes more, transferring the thighs to a plate as they're done.
When all the thighs are ready, return them, skin-side up, to the skillet. Evenly scatter on the scallions, garlic, chile, ginger, and the remaining 1/2 teaspoon of salt, then evenly pour in the stock and the reserved sauce, giving the skillet a gentle shake so they come together.
Transfer the pan to the oven and cook, basting after about 15 to 25 minutes, until the sauce is slightly sticky but still plenty saucy and the meat pulls easily away from the bone, about 30 minutes. Sprinkle on the cilantro and serve.
Recipe Notes
From the book EVERYONE’S TABLE by Gregory Gourdet and JJ Goode. Copyright ©2021 by Gregory Gourdet and JJ Goode. Published by Harper Wave an imprint of HarperCollins Publishers. Reprinted by permission.