Ingredients Meat & Poultry Chicken Chicken Thighs Honey-Teriyaki Chicken 3.3 (57) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 20, 2020 Print Rate It Share Share Tweet Pin Email Servings: 4 Our Asian Cabbage Slaw makes a great side to this family-friendly dinner entree made with moist chicken thighs. Ingredients ½ cup honey 2 tablespoons rice vinegar 2 tablespoons soy sauce 4 garlic cloves, minced 2 tablespoons peeled and finely grated fresh ginger Coarse salt and ground pepper 8 bone-in, skin-on chicken thighs (about 3 pounds total) Directions Preheat oven to 475 degrees. Line a rimmed baking sheet with foil. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Transfer chicken and sauce to baking sheet. Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices. Rate it Print