Sticky Honey Garlic Chicken Thighs
A sweet and savory Asian inspired chicken dish!
Ingredients
- 4 large chicken thighs bone in and skin on
- 1/3 cup honey
- 1/4 cup soy sauce low sodium or regular
- 1/2 cup chicken broth
- 1 tbsp fresh ginger finely grated
- 10 cloves of garlic minced
- 1 shallot finely chopped
- 1 tbsp apple cider vinegar red wine vinegar works too
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp onion powder
- salt and pepper to taste
- chopped scallions (optional)
Instructions
- Pat chicken thighs dry with paper towels, above and under skin. Season both sides of the chicken with garlic powder, onion powder, salt and pepper. Make sure to get under the skin as well!4 large chicken thighs, 1 tbsp garlic powder, 1 tbsp onion powder, salt and pepper to taste
- Heat olive oil in a large skillet over medium heat. Place chicken thighs, skin down, into the heated skillet and let cook for approximately 10 minutes. Check to see that the skin has browned and started to crisp up. Flip the chicken thighs over and allow them to cook for an additional 10 minutes so that the chicken has mostly cooked through. Your cook time may vary depending on the size of your chicken thighs, so make sure each thigh's internal temperature is at least 160 degrees (they will continue cooking for a couple of minutes after being removed from the skillet). At 165 degrees the chicken thighs are fully cooked.2 tbsp olive oil
- Next remove the thighs from the skillet and place them on a plate to rest.
- In the same skillet, add the shallots and garlic and cook on medium heat for about 2 minutes, until both have softened.1 shallot, 10 cloves of garlic
- In a liquid measuring cup, combine the honey, soy sauce, chicken broth, and apple cider vinegar. Pour the mixture into the skillet and let cook for another couple of minutes.1/3 cup honey, 1/4 cup soy sauce, 1/2 cup chicken broth, 1 tbsp apple cider vinegar
- Next add the freshly grated ginger into the skillet and cook for another few minutes until the mixture has begun to thicken.1 tbsp fresh ginger
- Add the rested chicken back into the skillet, coating both side of the chicken in the sauce before letting it cook for an additional 5 minutes until sauce is about as thick as maple syrup. *For a more charred, BBQ-like chicken: Place the coated thighs into a preheated air fryer at 400 degrees for 5 minutes or into an oven set to broil for 3-4 minutes. Then place them back into the skillet, coat with more of the sauce, and continue on to the next step.
- Once the chicken is cooked through, turn off the heat and top with the chopped scallions. Serve and enjoy!chopped scallions
Notes
1. Using a meat thermometer will help guarantee that your chicken is cooked through. Make sure each thigh is reading at least 165 degrees before eating. If you do not have a meat thermometer, cut into each piece of chicken and make sure that the juice runs clear. If there is pink or red in the juice, continue cooking until it is clear.
2. If you don't want your chicken to be as charred on the outside as mine is (it's not burnt- it just looks like it is LOL), just give it some extra cooking time in the skillet prior to making the sauce.