Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs
- Salt and black pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/2 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 1 tablespoon apple cider vinegar (or rice vinegar)
- 4 cloves garlic, minced
- Optional: Fresh parsley or sesame seeds for garnish
Instructions
- Pat the chicken thighs dry with paper towels to ensure a good sear. Season both sides generously with salt, black pepper, and garlic powder. This initial layer of seasoning ensures the flavor goes deep into the meat rather than just sitting on the surface.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, place the chicken thighs in the pan. Cook for 5 to 7 minutes per side until they develop a golden-brown crust and are mostly cooked through. Work in batches if your pan is too small to avoid steaming the meat.
- While the chicken cooks, whisk together the honey, soy sauce, apple cider vinegar, and minced garlic in a small bowl. Once the chicken is seared, pour the sauce directly into the skillet. Reduce the heat to medium and let the liquid bubble.
- Let the sauce simmer for 3 to 5 minutes. Use a spoon to baste the chicken thighs with the sauce repeatedly. The sauce will reduce and become thick and glossy, coating the chicken perfectly. Once the chicken reaches an internal temperature of 165°F (74°C), remove the skillet from the heat.
- Transfer the chicken to a serving platter or individual plates. Pour the remaining sticky glaze from the pan over the meat. Garnish with fresh parsley or sesame seeds if desired. Serve immediately while hot and juicy.
- Cook Time: 30 minutes