The entire dish cooks in about 25 minutes, making it a reliable option for busy evenings. You cook the chicken and the sauce in the same pan, which cuts down on cleanup. The sweet and savory profile pairs well with almost any side dish you have in the kitchen.
Why this works
- Searing the chicken skin-side down first renders the fat and creates a crisp, golden crust that holds up to the sauce.
- Cooking the sauce in the same skillet allows the honey and broth to deglaze the pan, incorporating the browned bits left behind by the chicken.
- Adding the minced garlic only after the chicken is removed prevents the garlic from burning during the longer searing process.
Ingredients you'll need
- Chicken thighs: Bone-in, skin-on thighs provide the most flavor and moisture. You can use boneless skinless thighs, but they will require less cooking time.
- Honey: Standard clover or wildflower honey works well here to balance the savory spices and salty soy sauce.
- Chicken broth: Low-sodium broth helps control the overall saltiness of the dish. Water is a fine substitute if you are out of broth.
- Soy sauce: Use regular or low-sodium soy sauce. Tamari is a good alternative for a gluten-free option.
- Lemon juice: Freshly squeezed lemon juice cuts the sweetness of the honey. Apple cider vinegar is a direct swap.
Exact quantities are in the recipe card below.
How to make it
Step 1: Season the chicken
Dry the chicken thighs to ensure a good sear. Coat them generously with the dry spice blend of garlic powder, paprika, oregano, cayenne, salt, and pepper.
Step 2: Sear the meat
Place the chicken skin-side down in a hot skillet. Let it cook undisturbed until a crust forms, then flip and cook until the internal temperature reaches 165°F (74°C). Move the chicken to a plate.
Step 3: Make the sauce
Lower the heat and briefly cook the fresh garlic in the rendered fat. Stir in the honey, broth, lemon juice, and soy sauce. Simmer the mixture until it reduces into a sticky glaze.
Step 4: Combine and serve
Put the chicken back into the pan. Spoon the reduced sauce over the crispy skin, garnish with fresh parsley and lemon slices, and serve right away.
Serve it with
Serve this chicken alongside steamed white rice or roasted potatoes to soak up the extra pan sauce. A simple side of green beans or roasted broccoli balances the sweet glaze.
Storage and reheating
Keep leftover chicken in an airtight container in the refrigerator for up to 4 days. You can freeze the cooked chicken in a freezer-safe container for up to 3 months. Reheat gently in a skillet over low heat or in the microwave until the chicken reaches 165°F (74°C).
FAQ
Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts. You will need to adjust the cooking time, as breasts dry out faster than thighs. Cook them until the internal temperature reaches 165°F (74°C).
Why is my chicken skin not crispy?
The skin needs to be very dry before it goes into the pan. Pat the chicken thoroughly with paper towels and do not move it around once it hits the hot skillet.
How do I thin out the sauce if it gets too sticky?
If the honey reduces too much and the sauce becomes overly thick, stir in a tablespoon of warm water or chicken broth to loosen it up.