Description
Weeknight honey garlic chicken thighs with a sticky soy-honey glaze. One skillet, about 35 minutes, from Olivia at Flavors.
Ingredients
Scale
- 1 3/4 pounds (800g) boneless, skinless chicken thighs, patted dry
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon (15ml) vegetable oil
- 4 garlic cloves, minced
- 1/3 cup (110g) honey
- 3 tablespoons (45ml) low-sodium soy sauce
- 1 tablespoon (15ml) rice vinegar
- 1 teaspoon grated fresh ginger (optional)
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 2 green onions, sliced
- Sesame seeds, for serving
Instructions
- Season the thighs with salt and pepper. Heat the oil in a 12-inch skillet over medium-high until it shimmers.
- Sear the chicken 4 to 5 minutes per side until browned. It does not need to be cooked through yet. Transfer to a plate.
- Lower the heat to medium. Add the garlic (and ginger, if using) to the skillet and stir 30 seconds. Do not let it scorch.
- Stir in the honey, soy sauce, and rice vinegar. Return the chicken and any juices. Simmer 6 to 8 minutes, flipping once, until the thickest thigh reads 165°F (74°C).
- Push the chicken aside and stir in the cornstarch slurry. Cook 30 to 60 seconds until the sauce turns glossy and coats a spoon.
- Scatter green onions and sesame seeds. Serve immediately over rice or with steamed broccoli.
Notes
Boneless thighs are the weeknight cut. Bone-in skin-on thighs need about 10 extra minutes covered. Leftovers keep 3 days in the fridge; the sauce thickens when cold — loosen with a spoon of water when reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American