Preparation

• In a large sealable bag, whisk together the soy sauce, honey, lime juice, vegetable oil, garlic, ginger, scallions and ¼ teaspoon pepper. Add the chicken thighs, seal the bag, then carefully move the chicken around in the bag until it’s well coated. Refrigerate the chicken for 1 hour.
• Preheat the oven to 350°F with the rack in the center. Line a baking sheet with parchment paper and place an oven-proof baking wrack on top.
• Remove the chicken from the bag, reserving the marinade. Shake off any excess marinade from the chicken then arrange the thighs skin-side up on the baking rack. Bake the chicken for 15 minutes.
• While the chicken is baking, make the glaze. Whisk together the cornstarch with 2 tablespoons water. Add the reserved marinade to a small saucepan set over medium-high heat. Bring the marinade to a boil then whisk in the cornstarch slurry and continue boiling, whisking intermittently, until the sauce thickens to the consistency of syrup, about 5 minutes.
• Remove the chicken thighs from the oven and brush them generously with the glaze. Return them to the oven until they reach an internal temperature of 165°F and the juices run clear and not pink, an additional 15 to 20 minutes.
• Remove the chicken from the oven, brush it with additional glaze and serve.