Honey Garlic Chicken Thighs

Sear the thighs skin-side or smooth-side down until they take on color, then finish them in a small amount of sauce. The honey burns if the pan is screaming hot, so turn the heat down before it goes in.

Ingredients

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• 1 1/2 lb boneless, skinless chicken thighs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 cloves garlic, minced
• 1/3 cup low-sodium soy sauce
• 3 tbsp honey
• 1 tbsp rice vinegar or apple cider vinegar
• 1/4 cup water
• Cooked rice and sliced green onion, to serve

How to make it

1. Pat the thighs dry and season them with salt and pepper.
2. Heat the oil in a skillet over medium-high heat. Cook the thighs for 5 to 6 minutes per side, until browned.
3. Add the garlic and stir for 30 seconds around the chicken.
4. Whisk the soy sauce, honey, vinegar, and water, then pour it into the pan. Lower the heat to medium.
5. Simmer for 8 to 10 minutes, turning once, until the thickest thigh reaches 165°F (74°C) and the sauce is syrupy.
6. Rest for 3 minutes. Slice and serve over rice with green onion and the pan sauce.

Substitutions

• Chicken breasts work if you pound them to an even thickness and check the temperature early.
• Maple syrup can replace the honey.

Storage

Refrigerate for up to 4 days. Reheat covered with a spoon of water until the chicken reaches 165°F (74°C).

Make it part of your week

Save this recipe in the weekly planner so the grocery list is ready before you shop.