Ingredients:

For the chicken thighs:

4 bone-in, skin-on chicken thighs
2 tablespoons soy sauce
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon ground black pepper
Salt to taste
For the sauce:

1/4 cup soy sauce
1/4 cup honey
2 tablespoons lime juice
2 tablespoons fish sauce
1 tablespoon Sriracha sauce (adjust to taste)
1 tablespoon minced fresh cilantro
1 tablespoon minced fresh mint


Instructions:

Preheat your oven to 400°F (200°C).

In a bowl, combine the soy sauce, honey, minced garlic, grated ginger, black pepper, and a pinch of salt. Mix well.

Place the chicken thighs in a large resealable plastic bag and pour the marinade over them. Seal the bag and massage the marinade into the chicken, ensuring each thigh is well coated. Let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.

While the chicken is marinating, prepare the Thai sauce. In a small bowl, whisk together the soy sauce, honey, lime juice, fish sauce, and Sriracha sauce. Stir in the minced cilantro and mint. Set aside.

Heat a large oven-safe skillet over medium-high heat. Once hot, remove the chicken thighs from the marinade (reserve the marinade) and place them skin-side down in the skillet. Cook for about 5 minutes, until the skin is browned and crispy.

Flip the chicken thighs over and pour the reserved marinade into the skillet. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Remove the skillet from the oven and brush the chicken thighs with the prepared Thai sauce, reserving a little for serving. Return the skillet to the oven and broil for an additional 2-3 minutes to glaze the chicken and give it a caramelized finish.

Remove the chicken from the oven and let it rest for a few minutes. Serve the honey chicken thighs with the remaining Thai sauce on the side for dipping or drizzling. Garnish with extra cilantro and mint, if desired.