Pan-Seared Chicken Thighs with Soy-Ginger Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy chicken thighs pan-seared to golden perfection and glazed with a savory soy-ginger sauce that balances sweet and umami notes. This asian-inspired mardi gras ready in about 30 minutes pairs (about 1.5 lbs) bone-in chicken thighs, soy sauce, finely grated fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.3 (11 ratings) Prep: 10 min Cook: 20 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 bone-in chicken thighs and season both sides with 1/2 tsp freshly ground black pepper.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Place chicken thighs skin side down and sear for 6-7 minutes until the skin is deep golden and crispy.
  3. Step 3: Flip the chicken thighs and cook for another 5 minutes until cooked through and juices run clear.
  4. Step 4: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp finely grated fresh ginger, 2 tbsp honey, and 3 minced garlic cloves until combined.
  5. Step 5: Pour the soy-ginger mixture over the chicken in the skillet, reduce heat to medium-low, and cook for 2-3 minutes, spooning the glaze over the chicken until it thickens and coats each piece.
  6. Step 6: Remove the chicken from heat and garnish with 2 sliced green onions before serving.

Frequently asked questions

How long does Pan-Seared Chicken Thighs with Soy-Ginger Glaze take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken Thighs with Soy-Ginger Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Pan-Seared Chicken Thighs with Soy-Ginger Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken Thighs with Soy-Ginger Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken Thighs with Soy-Ginger Glaze?

Asian mardi gras like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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