This one-skillet honey-garlic chicken recipe is quick and easy enough for a weeknight dinner. It has well- balanced flavors of sweet and sour plus a hit of heat from hot honey. A pat of butter lends a silky texture to the sauce and helps carry the flavors.
- 4 (6 ounce) bone-in, skin-on chicken thighs
- ½ teaspoon ground pepper
- 1 tablespoon canola oil
- ¾ cup water, divided
- 6 cloves garlic, thinly sliced
- ¼ cup hot honey (such as Mike’s)
- 1 tablespoon reduced-sodium soy sauce
- ¼ teaspoon salt
- 2 tablespoons sherry vinegar
- 2 tablespoons cold unsalted butter
- 2 tablespoons thinly sliced fresh chives
- Step 1
Preheat oven to 425°F. Pat chicken dry with paper towels and season evenly with pepper. Heat oil in a large ovenproof skillet over medium-high heat. Cook the chicken, skin-side down, undisturbed, until the skin is golden brown and crispy and releases easily from the pan, 8 to 10 minutes. Flip the chicken and transfer to the oven. Bake until an instant-read thermometer inserted in the thickest portion registers at least 165°F and up to 180°F, 10 to 15 minutes. Carefully remove the pan from the oven. Transfer the chicken to a large plate and cover with foil to keep warm.
Pour off and discard all but 1 tablespoon drippings from the pan; place the pan over medium-high heat. Add 1/2 cup water, stirring constantly and scraping to loosen browned bits. Add garlic and cook, stirring constantly, until the liquid has reduced and the garlic begins to soften, 3 to 4 minutes. Add hot honey, soy sauce, salt and the remaining 1/4 cup water; cook, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Remove from heat; stir in vinegar and butter until melted, 1 to 2 minutes. Return the chicken to the sauce and turn to coat. Sprinkle with chives before serving.
Serving Size: 1 chicken thigh & 2 Tbsp. sauce Per Serving: 282 calories; protein 21g; carbohydrates 19g; sugars 17g; added sugar 17g; fat 14g; saturated fat 5g; mono fat 5g; poly fat 2g; cholesterol 111mg; vitamin a iu 269IU; vitamin b12 1mcg; vitamin c 2mg; vitamin d iu 1IU; vitamin e iu 2IU; folate 8mg; vitamin k 10mg; sodium 390mg; calcium 24mg; iron 1mg; magnesium 30mg; phosphorus 206mg; potassium 301mg; zinc 2mg; omega 3 fatty acid 1g; omega 6 fatty acid 2g; niacin equivalents 10mg.