o ¼ cup low-sodium soy sauce or aminos
o ¼ cup honey
o 1/8 cup pineapple juice (may sub with water)
o 1 tsp. arrowroot powder or cornstarch
o 1 tsp. freshly ground ginger
o 2-4 cloves garlic, minced
o 1 Tbsp. rice wine vinegar (may sub with white)
o ¼ cup finely chopped green onions, plus more for garnish
o 1 tsp. sesame oil, optional
o 1-3 lbs. pasture-raised chicken thighs
o Salt and pepper
o 1 Tbsp. cooking oil
o ½ red bell pepper, cut into bite-sized pieces
o Sesame seeds
1. Put first 9 ingredients in a jar and shake well to combine.
2. Preheat oven to 400 degrees and begin to preheat a cast iron or other oven-safe heavy bottomed skillet on the stove over low.
3. Rinse chicken thighs under cold water, being careful not to splash. Pat dry well with a paper towel, season with salt and pepper.
4. Increase the heat under the pan to medium and add oil. Once the oil is hot, add thighs, skin side down. Cook for approximately 5 minutes, without flipping, until the thigh easily releases with a slightly crispy skin.
5. Flip the thighs skin-side-up, add bell pepper and sauce mixture. Give the pan a quick swirl and transfer to the preheated oven for 20 minutes, undisturbed.
6. Quickly flip the thighs over to coat the skin in the sauce and back over again, skin side up.
7. Sprinkle with sesame seeds, increase the oven temp to 450 and cook for another 5 minutes, or until the skin begins to bubble.
8. Garnish with more green onion and serve, pouring pan sauce over-top.
- If using coconut aminos or another substitute, take into consideration the strength (flavor, saltiness, etc.) of it compared to low-sodium soy sauce. You may want to replace a Tablespoon or two of it with water. You can always go back and add more!