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Sticky Shallot Chicken Thighs

Danielle Schwab

Servings

3-4

Prep Time

30 minutes

Cook Time

45 minutes

Sticky, savory chicken glazed in a honey soy sauce with jammy shallots and warm five spice seasoning.

Sticky Shallot Chicken Thighs

Ingredients

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    • 4 bone-in chicken thighs

    • 1 tsp Purple Stripe Garlic Powder

    • 1 tsp Purple Shallot Powder

    • ½ tsp Five Spice

    • 1 tsp Ground Zanzibar Black Pepper

    • 1½ tsp kosher salt

    • Olive oil

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    • 2 Tbsp olive oil

    • 3 Tbsp Purple Shallot Slices

    • 2 cloves garlic, sliced

    • 2 Tbsp Amber Woodland Honey

    • 3 Tbsp soy sauce

    • 1 tsp sesame oil

    • Optional: ½ tsp chili crisp

    Directions

    1. Preheat oven to 400°F.

    2. In a small bowl, mix all of the spices with enough olive oil to form a paste. Rub all over the chicken, including under the skin if possible.

    3. Place chicken in a baking dish and roast for 30 minutes, and then flip and cook another 15.

    4. When the chicken is almost finished cooking, heat olive oil in a pan over medium heat. Add the Purple Shallot Slices, a splash of water and a pinch of salt. Simmer for 3–5 minutes until the shallot slices are softened and plumped.

    5. Add garlic to the pan and cook for 1 minute.

    6. Stir in honey, soy sauce and sesame oil to the pan. Let the sauce bubble and reduce for 2-3 minutes until glossy and slightly thickened.

    7. Add the cooked chicken to the pan and spoon the shallot glaze over the top. Let cook together for 2–3 minutes so the sauce coats the chicken.

    8. Optional: Serve over rice and finish with chopped scallions and sesame seeds.

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