Why This Recipe Works

We began by searing the thighs to create fond that would add savory depth to the sauce. We avoided moving the thighs for a full 5 minutes so that they would thoroughly brown and the chicken would release easily from the skillet. Searing just one side ensured that the chicken wouldn’t overcook. We added a mixture of honey, sesame oil, lemon juice, soy sauce, and red pepper flakes and other flavorings to the pan and finished cooking the thighs in this liquid. We then reduced the sauce until it was thick and sticky and clung to the meat.

Before You Begin

Serve the chicken over rice, or try it in a sandwich or bowl, as a topping for pizza, or as the base for chicken salad. A rasp grater makes quick work of turning the garlic into a paste.

Instructions

Pat 8 trimmed boneless, skinless chicken thighs dry with paper towels and sprinkle with 1 teaspoon table salt and ¼ teaspoon pepper. Heat 1 teaspoon vegetable oil in 12-inch skillet over medium-high heat until just smoking. Add half of chicken, skinned side down, and cook until well browned, 5 to 7 minutes. Transfer chicken to large plate, skinned side up. Repeat with remaining chicken.

Off heat, whisk ¼ cup honey; 3 tablespoons toasted sesame oil; 2 tablespoons garlic paste; 2 tablespoons lemon juice; 1 (2-inch) piece ginger, peeled and cut into matchsticks; 1 tablespoon soy sauce; 1 teaspoon oregano; and ½–1½ teaspoons red pepper flakes together in now-empty skillet, scraping up any browned bits. Nestle chicken and any accumulated juices into sauce in skillet. Bring sauce to simmer over medium heat. Cover; reduce heat to medium-low; and cook until chicken registers 175 degrees, 15 to 20 minutes, adjusting heat as needed to maintain simmer.

Transfer chicken to platter and let rest while reducing sauce. Increase heat to medium-high and cook until sauce is reduced and sticky, about 2 minutes. Return chicken to skillet, turning to coat in sauce then sprinkle with 1 tablespoon toasted sesame seeds. Serve.