Sticky Honey Garlic Glazed Chicken Thighs

Sticky Honey Garlic Glazed Chicken Thighs

Description

These pan-seared chicken thighs feature an irresistibly crispy skin and are coated in a rich, savory-sweet glaze made from honey, garlic, and soy sauce. Juicy, tender on the inside, and caramelized to perfection on the outside, this dish makes an incredible weeknight dinner served over steamed rice or roasted vegetables.

Ingredients

• 1.5 lbs boneless, skinless (or skin-on) chicken thighs

• Salt and freshly ground black pepper, to taste

• 1 tablespoon olive oil or butter

• 4 cloves garlic, minced

• 1/3 cup honey

• 1/4 cup soy sauce

• 1 tablespoon apple cider vinegar (or rice vinegar)

• 1/2 teaspoon smoked paprika or red pepper flakes (optional, for a slight kick)

• Chopped fresh parsley (for garnish)

Step-by-Step Instructions

1. Prep the Chicken: Pat the chicken thighs completely dry with paper towels. Season both sides generously with salt, black pepper, and smoked paprika.

2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 5 to 6 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

3. Make the Sauce: In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, and minced garlic until combined.

4. Sauté Garlic: Turn the skillet heat down to medium. Add the minced garlic directly into the pan drippings and sauté for about 30 seconds until fragrant (be careful not to burn it).

5. Simmer the Glaze: Pour the honey-soy mixture into the skillet. Let it bubble and simmer for 2 to 3 minutes, stirring occasionally, until the sauce thickens slightly into a glossy glaze.

6. Coat the Chicken: Return the cooked chicken thighs to the skillet, turning them over several times to coat them thoroughly in the sticky sauce. Let them simmer in the glaze for another 1 to 2 minutes until heated through.

7. Serve: Slice the chicken thighs into bite-sized pieces, arrange them in a bowl, drizzle with the remaining pan sauce, and garnish with fresh parsley.