Easy Honey Garlic Chicken Recipe

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  Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1/4 teaspoon salt (to season)
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  Garlic powder(10g)
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  Garlic(360g)
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  Honey(80g)
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  1/4 cup water (or chicken broth)
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  Vinegar, Rice(30g)
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  Soy Sauce, Low Sodium(15g)
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  1/4 teaspoon pepper (to season)

Instructions

1. 1Season the chicken thighs generously with garlic powder, salt, and pepper on both sides; set aside.
2. 2Heat a large skillet over medium-high heat and sear the chicken thighs skin-side down for 6–8 minutes until the skin is golden brown and crispy, then flip and sear the other side for 4–5 minutes until golden.
3. 3Reduce heat to medium, cover the skillet with a lid, and continue cooking for 12–15 minutes, turning every 5 minutes, until the internal temperature reaches 165°F in the thickest part of the thigh without touching bone.
4. 4Transfer the cooked chicken to a plate, then drain all but 2 tablespoons of oil from the pan, leaving behind the flavorful browned bits.
5. 5Return the pan to medium-high heat, add the minced fresh garlic, and cook for 30 seconds until fragrant, then add the honey, rice vinegar, and low-sodium soy sauce, stirring to combine.
6. 6Return the chicken to the pan skin-side up, reduce heat to medium, and simmer uncovered for 3–4 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
7. 7Divide the chicken and sauce evenly into 6 airtight containers while hot, allowing to cool slightly before sealing.
8. 8Serve over rice, vegetables, or pasta, or alongside a fresh salad.