INGREDIENTS
- 6 chicken thighs, bone in or out, with or without skin*
- Salt to season
- 6 cloves garlic, crushed
- ⅓ cup honey
- ¼ cup water (or chicken broth)
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
INSTRUCTIONS
- Season chicken with salt; set aside.
- Heat an oven-proof skillet over medium high heat; sear chicken on both sides until golden and cooked through. (If using bone-in thighs: reduce heat after searing on both sides, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done. If using skin-on thighs: sear skin-side down first until golden before turning, and continue cooking until the chicken is JUST cooked through.)
- Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavour.
Sauce:
Arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water, vinegar and soy sauce. Increase heat to medium-high and continue to cook until the sauce begins to reduce down and thicken slightly (about 3-4 minutes).
Garnish with parsley and serve over vegetables, rice, pasta or with a salad.
NOTES
*Chicken breasts can be used also. Use 4 breasts, sliced horizontally in half. Sear breast fillets on each side until golden and cooked through (about 6 minutes per side, depending on the thickness of your fillets). Continue directions from the sauce, onwards.