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Photo: Greg Dupree
Active Time:25 minsTotal Time:40 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:40 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients4(6 ounce)bone-in, skin-on chicken thighs½teaspoonground pepper1tablespooncanola oil¾cupwater, divided6clovesgarlic, thinly sliced¼cuphot honey (such as Mike’s)1tablespoonreduced-sodium soy sauce¼teaspoonsalt2tablespoonssherry vinegar2tablespoonscold unsalted butter2tablespoonsthinly sliced fresh chives
Cook Mode(Keep screen awake)
Ingredients
4(6 ounce)bone-in, skin-on chicken thighs
½teaspoonground pepper
1tablespooncanola oil
¾cupwater, divided
6clovesgarlic, thinly sliced
¼cuphot honey (such as Mike’s)
1tablespoonreduced-sodium soy sauce
¼teaspoonsalt
2tablespoonssherry vinegar
2tablespoonscold unsalted butter
2tablespoonsthinly sliced fresh chives
DirectionsPreheat oven to 425°F. Pat chicken dry with paper towels and season evenly with pepper. Heat oil in a large ovenproof skillet over medium-high heat. Cook the chicken, skin-side down, undisturbed, until the skin is golden brown and crispy and releases easily from the pan, 8 to 10 minutes. Flip the chicken and transfer to the oven. Bake until an instant-read thermometer inserted in the thickest portion registers at least 165°F and up to 180°F, 10 to 15 minutes. Carefully remove the pan from the oven. Transfer the chicken to a large plate and cover with foil to keep warm.Pour off and discard all but 1 tablespoon drippings from the pan; place the pan over medium-high heat. Add 1/2 cup water, stirring constantly and scraping to loosen browned bits. Add garlic and cook, stirring constantly, until the liquid has reduced and the garlic begins to soften, 3 to 4 minutes. Add hot honey, soy sauce, salt and the remaining 1/4 cup water; cook, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Remove from heat; stir in vinegar and butter until melted, 1 to 2 minutes. Return the chicken to the sauce and turn to coat. Sprinkle with chives before serving.Originally appeared: EatingWell.com, March 2022
Directions
Preheat oven to 425°F. Pat chicken dry with paper towels and season evenly with pepper. Heat oil in a large ovenproof skillet over medium-high heat. Cook the chicken, skin-side down, undisturbed, until the skin is golden brown and crispy and releases easily from the pan, 8 to 10 minutes. Flip the chicken and transfer to the oven. Bake until an instant-read thermometer inserted in the thickest portion registers at least 165°F and up to 180°F, 10 to 15 minutes. Carefully remove the pan from the oven. Transfer the chicken to a large plate and cover with foil to keep warm.Pour off and discard all but 1 tablespoon drippings from the pan; place the pan over medium-high heat. Add 1/2 cup water, stirring constantly and scraping to loosen browned bits. Add garlic and cook, stirring constantly, until the liquid has reduced and the garlic begins to soften, 3 to 4 minutes. Add hot honey, soy sauce, salt and the remaining 1/4 cup water; cook, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Remove from heat; stir in vinegar and butter until melted, 1 to 2 minutes. Return the chicken to the sauce and turn to coat. Sprinkle with chives before serving.
Preheat oven to 425°F. Pat chicken dry with paper towels and season evenly with pepper. Heat oil in a large ovenproof skillet over medium-high heat. Cook the chicken, skin-side down, undisturbed, until the skin is golden brown and crispy and releases easily from the pan, 8 to 10 minutes. Flip the chicken and transfer to the oven. Bake until an instant-read thermometer inserted in the thickest portion registers at least 165°F and up to 180°F, 10 to 15 minutes. Carefully remove the pan from the oven. Transfer the chicken to a large plate and cover with foil to keep warm.
Pour off and discard all but 1 tablespoon drippings from the pan; place the pan over medium-high heat. Add 1/2 cup water, stirring constantly and scraping to loosen browned bits. Add garlic and cook, stirring constantly, until the liquid has reduced and the garlic begins to soften, 3 to 4 minutes. Add hot honey, soy sauce, salt and the remaining 1/4 cup water; cook, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Remove from heat; stir in vinegar and butter until melted, 1 to 2 minutes. Return the chicken to the sauce and turn to coat. Sprinkle with chives before serving.
Originally appeared: EatingWell.com, March 2022
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Nutrition Facts(per serving)282Calories14gFat19gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
