This recipe works best with bone-in, skin-on chicken thighs, but I have made it with boneless, skinless ones too; you just won't get that crispy skin. But the flavor is the same regardless, however if you don't have random vinegars and sauces like we do you'll have to get some. It's always good to keep Rice Wine Vinegar though, I use it in so many of my recipes!
I like to serve this with the garlic rice (recipe is on here) but if you're not a huge fan of garlic it's also good with regular white rice or red potatoes...do your thang!
Servings: 4-6
Ingredients:
--6-8 chicken thighs w/ skin
--salt and pepper to taste
--2 tsp garlic powder
--6 cloves garlic, chopped
--1/3 cup honey
--1/4 chicken broth (or water)
--2 TBSP rice wine vinegar
--1 TBSP soy sauce
**cast iron skillet is best
Heat a cast iron skillet over high heat.
Season chicken thighs, on both sides, with salt, pepper and garlic powder
Sear chicken, skin side down first, until golden brown. Then flip and cook until golden brown on the other side; about 5 mins per side.
Reduce heat to low, cover and continue cooking until done, turning every 5 minutes. About 15-20 minutes. You can use a meat thermometer, should read 165 degrees F
While chicken is cooking, whisk together the chopped garlic, honey, rice wine vinegar, chicken broth and soy sauce in a small bowl; set aside.
Drain any excess pan juice, except 2 TBSP. Increase to high heat and add garlic in the middle of the skillet, cook until fragrant, 30 seconds or so.
Add the mixture to the skillet and cook until the sauce reduces and thickens. This will take about 5-7 minutes. Serve immediately.
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