Sweet and Tangy Rhubarb Chicken

Tender chicken thighs glazed with a bright, tart rhubarb sauce that balances sweet and sour in every bite. The rhubarb breaks down into a jammy glaze with honey, ginger, and a touch of soy sauce, clinging to golden-brown chicken. It's unexpected, a little fancy, but completely doable on a weeknight. Serve it over rice or alongside roasted potatoes to soak up that gorgeous sauce.

Ingredients

  • 8 pieces (about 2½ lbs) bone-in, skin-on chicken thighs
  • 1½ tsp salt
  • ½ tsp black pepper, freshly ground
  • 1 tbsp neutral oil
  • 1 lb fresh rhubarb, trimmed and cut into ½-inch pieces
  • ⅓ cup honey
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger, peeled and minced
  • 3 cloves garlic, minced
  • ½ cup chicken stock
  • 1 tsp sesame seeds, toasted
  • 2 stalks green onions, thinly sliced

Instructions

  1. Pat 8 chicken thighs completely dry with paper towels. Season both sides generously with 1½ tsp salt and ½ tsp black pepper.
  2. Heat 1 tbsp neutral oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, lay the chicken thighs skin-side down in the pan, working in batches if needed to avoid crowding. Let them sear undisturbed for 6 to 7 minutes, until the skin is deeply golden and releases easily from the pan. Flip and cook another 3 to 4 minutes on the other side. Transfer the chicken to a plate and set aside.
  3. While the chicken rests, trim and cut 1 lb fresh rhubarb into ½-inch pieces. Peel and mince 1 tbsp fresh ginger (about a 1-inch knob). Mince 3 cloves garlic.
  4. Pour off all but about 1 tablespoon of fat from the skillet. Return the pan to medium heat. Add the 1 lb rhubarb (cut into ½-inch pieces), ⅓ cup honey, 2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp ginger (minced), and 3 cloves garlic (minced). Stir everything together and let it cook for 3 to 4 minutes, stirring occasionally, until the rhubarb starts to soften and release its juices.
  5. Pour in ½ cup chicken stock and stir to combine. The rhubarb will start breaking down into a jammy sauce.
  6. Preheat your oven to 375°F (190°C).
  7. Nestle the seared chicken thighs back into the skillet, skin-side up, spooning some of the rhubarb sauce over the top. Transfer the skillet to the oven and roast for 20 minutes, until the chicken registers 175°F (80°C) at the thickest part and the sauce has thickened into a glaze.
  8. While the chicken roasts, thinly slice 2 green onions if using.
  9. Remove the skillet from the oven. If the sauce seems too thin, transfer the chicken to a serving platter and simmer the sauce on the stovetop for 2 to 3 minutes to thicken. Spoon the rhubarb glaze over the chicken. Garnish with 1 tsp toasted sesame seeds and the 2 green onions (sliced) if you like.