Begin by heating 1 tablespoon olive oil in a large skillet over medium-high heat. You want the skillet to be hot enough that the oil shimmers but doesn’t smoke. This ensures that your chicken thighs get a lovely sear, locking in the juices.
While the oil heats up, season 1 pound boneless chicken thighs with salt and pepper to taste. Don’t be shy with the seasoning; it’s what brings out the flavors in the chicken!
Carefully add the seasoned chicken to the hot skillet. You should hear a satisfying sizzle. Cook for about 4 to 5 minutes on each side until they are golden brown and the internal temperature reaches 165 degrees Fahrenheit. This step is crucial as it ensures your chicken is not only tasty but safe to eat.
Once cooked, remove the chicken from the skillet and set it aside. This allows the juices to redistribute while you prepare the glaze.
In the same skillet, reduce the heat to medium and add ½ cup brown sugar, ⅓ cup low-sodium soy sauce, 2 tablespoons hoisin sauce, 1 tablespoon sweet chili sauce, 1 tablespoon freshly grated ginger, 1 teaspoon minced garlic, and the juice of one lime. Whisk these ingredients together until well combined.
Bring the sauce to a boil. You’ll see it bubble and thicken. This step is essential as it caramelizes the sugars, creating that beautiful sticky glaze.
After it boils, reduce the heat to low and let it simmer for about 2 to 3 minutes. This allows the flavors to meld together, creating a flavorful sauce.
Next, return the cooked chicken back to the skillet. Make sure to coat each piece thoroughly in the sauce, ensuring every bite will have that incredible flavor.
Let the chicken simmer in the sauce for an additional 5 minutes, or until the sauce thickens to your liking. This is the moment when the chicken absorbs the flavors and becomes thoroughly glazed.
Once done, remove the skillet from heat. To add a lovely touch, garnish with sesame seeds and chopped green onions for a pop of color and crunch.
