Honey Garlic Glazed Chicken Thighs Recipe

Start by taking your chicken thighs out of the fridge about ten minutes before you start cooking so they come to room temperature which helps them cook more evenly. Pat each piece of chicken dry with a paper towel because removing the moisture is the only way to get a good sear and a nice golden color. Season both sides of the chicken generously with your sea salt and cracked black pepper so the flavor is built into the meat from the very beginning.

Place a large skillet or frying pan over medium high heat and add your olive oil or butter. Once the oil is shimmering and hot carefully place the chicken thighs in the pan making sure not to crowd them too much. Cook the chicken for about five to seven minutes on the first side without moving them so they develop a beautiful crust. Flip the pieces over and cook for another five minutes until the chicken is almost fully cooked through and has a lovely brown color on both sides.

While the chicken is frying you can whisk together your honey and soy sauce and apple cider vinegar in a small bowl. This is your base glaze and it will smell wonderful as soon as it hits the hot pan. If you like a little bit of spice you can also add a pinch of red pepper flakes to this mixture at this stage.

Once the chicken is mostly done turn the heat down to medium and move the chicken pieces to the side of the pan. Add your minced garlic to the empty space in the middle and stir it constantly for about thirty seconds until you can smell it but make sure it does not burn. Pour the honey mixture over the chicken and into the pan and let it start to bubble and simmer.

Use a spoon to scoop the bubbling glaze over the top of the chicken thighs repeatedly while it thickens. This process is called basting and it ensures that the meat stays juicy and gets a thick coating of the sweet sauce. If you want your sauce to be extra thick and sticky you can pour in your cornstarch and water mix now and stir it quickly until the glaze looks like a rich syrup.

Let everything simmer together for about two to three minutes until the sauce has reduced and is clinging to the chicken perfectly. Check the internal temperature of the chicken with a meat thermometer to make sure it has reached 165 degrees Fahrenheit which is the safe limit for poultry. Take the pan off the heat and let the meat rest for a few minutes so the juices can settle back into the meat. Sprinkle your fresh parsley or chopped green onions over the top for a bright finish before serving it warm.

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