Honey Lemon Garlic Chicken

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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 pinch salt (to taste)
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  Honey(120g)
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  Lemon Juice, Fresh(60g)
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  Soy Sauce, Low Sodium(15g)
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  Vinegar, Rice(15g)
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  Garlic
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  Garlic(360g)
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  Lemon
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  Green Onion (Scallion)

Instructions

1. 1Pat the chicken thighs dry with paper towels and season evenly with salt and pepper on both sides; set aside.
2. 2In a bowl, whisk together the honey, lemon juice, soy sauce, rice vinegar, and minced garlic until combined; divide the sauce in half and set aside separately.
3. 3Heat a large skillet over medium-high heat. Once hot, place the chicken thighs skin-side down and sear for 5–7 minutes until the skin is golden brown and crispy. Flip and sear the other side for 5–7 minutes until golden. Pour off all but 1 tablespoon of excess oil from the pan.
4. 4Return the chicken skin-side up in the skillet, nestle the whole garlic cloves between the thighs, and pour one portion of the sauce over each thigh (about 1–2 tablespoons per piece). Cook covered over medium heat for 35–40 minutes until the internal temperature reaches 165°F and the juices run clear.
5. 5While the chicken cooks, pour the remaining sauce into a small saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer for 6–8 minutes, stirring occasionally, until the sauce thickens and reduces by about one-third; remove from heat.
6. 6Once the chicken reaches 165°F internally, remove from heat and let rest 2 minutes in the pan.
7. 7Divide the chicken thighs and pan juices evenly into 5 airtight containers while hot. Pour the reduced sauce equally over each portion.
8. 8Top each container with fresh lemon zest, lemon slices, and sliced green onions just before serving or storage.