RECIPE - HONEY GARLIC CHICKEN
INGREDIENTS
• 6 chicken thighs, bone in or out, with or without skin*
• Salt and pepper, to season
• 2 teaspoons garlic powder, to season
• 6 cloves garlic, crushed
• 1/3 cup honey
• 1/4 cup water (or chicken broth)
• 2 tablespoons apple cider vinegar, or any white vinegar
• 1 tablespoon soy sauce
INSTRUCTIONS
1. Season chicken with salt, pepper and garlic powder; set aside.
2. Heat a pan or skillet over medium high heat; sear chicken thigh fillets or breast fillets on both sides until golden and cooked through.
FOR BONE IN THIGHS:
1. 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. Alternatively, see notes for oven method.
2. Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavour.
FOR SAUCE:
1. When chicken is done and cooked through, 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 reduces down and thicken slightly (about 3-4 minutes).
2. Garnish with parsley and serve over vegetables, rice, pasta or with a salad.
NOTES
*For chicken breasts: use 3 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.**For oven baked, bone-in thighs: Preheat oven at 400°F or 200°C. Sear chicken in an oven proof skillet or pan, skin side down first for 3 minutes. Flip and sear for a further 3 minutes until browned each side. Then bake in the oven for a further 20-25 minutes, until completely cooked through and no longer pink inside. Continue directions from the sauce, onwards.
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