Honey Garlic Chicken Thighs
Seared boneless thighs glazed in a sticky honey, soy and garlic sauce. Serve over rice with something green.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 servings
Boneless thighs are the most forgiving cut of chicken: they stay juicy even if dinner runs late. The honey garlic sauce reduces right in the pan to a glossy glaze.
Make it a bowl
Spoon the chicken and sauce over rice with steamed broccoli or green beans, then sprinkle with sesame seeds and sliced green onion. This is also the first dinner in our 10 groceries, 5 dinners plan.
Honey Garlic Chicken Thighs
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 servings
Ingredients
Method
Pat the thighs dry and season with salt and pepper.
Heat the oil in a large skillet over medium-high heat. Cook the thighs for 4 to 5 minutes per side, until browned.
Whisk the honey, soy sauce, garlic, vinegar and ginger. Lower the heat to medium and pour the sauce around the chicken.
Simmer for 3 to 5 minutes, spooning the sauce over the chicken, until the sauce thickens and the thighs reach 165°F.
Stir in the cornstarch mixture and cook for 1 minute more, until glossy. Finish with sesame seeds and green onions.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
