Honey-Garlic Chicken Thighs
, Serves 4–6
Flour-dredged chicken thighs seared, then roasted in a sticky honey-soy sauce with garlic and a little heat.
| prepPreheat oven to 400°F / 200°C | ||||||
| 115 g honey | Whisk honey sauce | Pour sauce over, roast 400°F / 200°C, 15 min | Rest chicken, simmer sauce 2-3 min | Spoon sauce over, add cilantro, serve with rice | ||
| 30 ml low-sodium soy sauce | ||||||
| 30 ml apple cider vinegar | ||||||
| 1/2 tsp crushed red pepper flakes (optional) | ||||||
| 1 tsp kosher salt | Season chicken, dredge in flour | Sear skin-side down 4-6 min, flip | Add garlic, cook 1 min | |||
| 1/2 tsp black pepper | ||||||
| 6 bone-in, skin-on chicken thighs (about 1.1 kg) | ||||||
| 65 g all-purpose flour | ||||||
| 45 ml olive oil | ||||||
| 6 garlic cloves, minced | ||||||
| Cilantro, for serving | ||||||
| Steamed white rice, for serving | ||||||
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