Servings: 4-6
Preparation Time: 30 minutes
Total Time: 45 minutes
Ingredients:
– 1/3 cup honey
– 2 tablespoons low-sodium soy sauce
– 2 tablespoons apple cider vinegar
– 1/2 teaspoon crushed red pepper flakes (optional)
– 6 bone-in, skin-on chicken thighs (about 2 1/2 pounds)
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/2 cup all-purpose flour
– 3 tablespoons olive oil
– 6 garlic cloves, minced
– Cilantro, for serving
– Steamed white rice, for serving
Directions:
1. Preheat the oven to 400°F.
2. In a small bowl, mix together the honey, soy sauce, apple cider vinegar, and red pepper flakes. Set aside.
3. Season the chicken with salt and pepper. Coat both sides of the thighs with flour, shaking off any excess.
4. Heat oil in an oven-proof skillet over medium heat. Place the chicken skin-side down and cook until golden, about 4-6 minutes. Flip the chicken and add minced garlic around it. Cook until fragrant, about 1 minute.
5. Pour the honey mixture over the chicken and around it. Transfer the skillet to the oven and roast until the chicken is cooked through, about 15 minutes or until it reaches an internal temperature of 165°F.
6. Transfer the chicken to a platter to rest. Simmer the sauce in the skillet over medium heat until reduced and thickened, for about 2-3 minutes. Spoon the sauce over the chicken, sprinkle with cilantro, and serve with rice.
