Honey Garlic
Chicken Thighs

Ingredients

• 8 chicken thighs, bone-in skin-on
• 3 tablespoons honey
• 4 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for GF)
• 1 tablespoon apple cider vinegar
• 1 teaspoon sesame oil
• Salt and pepper
• 1 tablespoon olive oil
• Sesame seeds and spring onion to serve
• Steamed rice or noodles to serve

Method

1. 1
   Pat chicken dry with paper towel and season generously with salt and pepper on both sides.

   Dry chicken = crispy skin. Don't skip this step.

2. 2
   In a small bowl, whisk together honey, minced garlic, soy sauce, apple cider vinegar, and sesame oil. Set aside.
3. 3
   Heat olive oil in a large oven-safe frying pan over medium-high heat. Once hot, add chicken skin-side down. Cook undisturbed for 8 minutes until the skin is deeply golden.

   Resist the urge to move the chicken. Let the skin release naturally.

4. 4
   Flip chicken. Pour the honey garlic sauce over everything. Reduce heat to medium and cook for a further 10–12 minutes, basting the chicken with the pan sauce halfway through. The sauce will thicken and become sticky.
5. 5
   Remove from heat. Rest for 3 minutes. Scatter with sesame seeds and sliced spring onion. Serve over steamed rice, spooning the pan sauce over generously.

   The sauce in the pan is the best part. Get every drop of it.

Notes & Swaps