Ingredients
Equipment
Method
- Pat the chicken thighs completely dry with paper towels and set aside. This step is crucial for achieving crispy skin.
- In a small bowl, mix together the honey, soy sauce, and rice vinegar until well combined. Set aside.
- Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Add the chicken thighs skin-side down and cook for 5-7 minutes without moving them to develop a golden crust.
- Reduce the heat to medium, flip the chicken, and cook for another 7-10 minutes until the juices run clear and the internal temperature reaches 165°F.
- Remove the chicken to a plate and drain off most of the fat from the pan, leaving about 2 tablespoons.
- Add the minced garlic to the pan and cook for 30-60 seconds until fragrant but not browned.
- Pour in the honey sauce mixture and cook until it starts to foam and thicken into a glaze, about 1-2 minutes.
- Return the chicken to the pan and spoon the sauce over each piece to coat. Serve immediately while the skin is crispy.
Notes
For the crispiest skin, use a nonstick skillet and avoid moving the chicken while it cooks. An oil splatter guard helps minimize mess from the rendering fat. If using boneless thighs, reduce cooking time as they cook faster. Regular honey works perfectly - no need for expensive varieties. The sauce will thicken more as it cools.
