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Honey Garlic Chicken Thighs

Savory Honey Garlic Chicken Thighs for Busy Weeknights

Delicious Honey Garlic Chicken Thighs, ready in 30 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 thighs
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lbs Boneless Skinless Chicken Thighs Juicy and tender, can substitute with chicken breasts.
  • ¼ cup Cornflour (Cornstarch) Provides a crispy texture; substitute with all-purpose flour if needed.
  • 1 teaspoon Salt Enhances flavor; sea salt or kosher salt recommended.
  • 1 teaspoon Pepper Adjust to your preferred spice level.
  • 2 tablespoon Vegetable Oil For frying; olive oil is a healthier option.
For the Sauce
  • 2 tablespoon Unsalted Butter Adds richness; reduce salt if using salted butter.
  • 4 cloves Minced Garlic Fresh garlic preferred, jarred is convenient.
  • ½ cup Honey Brings sweetness; maple syrup can substitute.
  • ½ cup Chicken Stock Vegetable stock for a vegetarian option.
  • 1 tablespoon Rice Vinegar Can be replaced with apple cider or white wine vinegar.
  • 2 tablespoon Light Soy Sauce Use tamari for gluten-free.
For Garnishing
  • 2 tablespoon Fresh Parsley Chopped, optional; substitute with green onions.
  • 1 teaspoon Chili Flakes Optional for heat; cayenne pepper works well.

Equipment

  • Frying Pan

Method
 

Step-by-Step Instructions
  1. Begin by patting the boneless skinless chicken thighs dry with paper towels for maximum crispiness. In a bowl, evenly coat the chicken thighs with cornflour, salt, and pepper.
  2. Place a large frying pan over medium-high heat and add vegetable oil. Allow the oil to heat for about 2-3 minutes.
  3. Carefully add the coated chicken thighs to the hot pan and cook for about 4-5 minutes on one side, flipping to cook for another 2 minutes.
  4. Reduce the heat and add unsalted butter and minced garlic. Sauté for about 30 seconds.
  5. In a separate bowl, whisk together honey, chicken stock, rice vinegar, and light soy sauce. Pour into the pan with the chicken.
  6. Increase the heat until the sauce boils, then reduce to low and simmer for 4-5 minutes.
  7. Once the sauce thickens and the chicken is cooked through, remove from heat and garnish with parsley and chili flakes.

Nutrition

Serving: 1thighCalories: 300kcalCarbohydrates: 10gProtein: 28gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 600mgPotassium: 400mgSugar: 8gVitamin A: 5IUVitamin C: 2mgCalcium: 1mgIron: 5mg

Notes

Ensure to pat the chicken dry for crispiness. Sear in batches if necessary and adjust the sauce sweetness as desired.

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