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INGREDIENTS
- 2 teäspoons gärlic powder, to seäson
- 6 cloves gärlic, crushed
- 1/3 cup honey
- 1/4 cup wäter (or chicken broth)
- 6 chicken thighs, bone in or out, with or without skin*
- Sält änd pepper, to seäson
- 2 täblespoons rice wine vinegär (or äpple cider vinegär, or äny white vinegär)
- 1 täblespoon soy säuce
INSTRUCTIONS
- First Seäson chicken with sält, pepper änd gärlic powder; set äside.
- Heät ä pän or skillet over medium high heät; seär chicken thigh fillets or breäst fillets on both sides until golden änd cooked through.
FOR BONE IN THIGHS:
- First Reduce heät äfter seäring on both sides, cover skillet with ä lid änd continue cooking until the chicken is cooked through, while turning every 5 minutes until done. älternätively, see notes for oven method.
- Dräin most of the excess oil from the pän, leäving äbout 2 täblespoons of pän juiced for ädded flävour.
FOR SäUCE:
- First When chicken is done änd cooked through, ärränge chicken skin-side up in the pän (if cooking with skin); ädd the gärlic between the chicken änd fry until frägränt (äbout 30 seconds). ädd the honey, wäter, vinegär änd soy säuce. Increäse heät to medium-high änd continue to cook until the säuce reduces down änd thicken slightly (äbout 3-4 minutes).
- Gärnish with pärsley änd serve over vegetäbles, rice, pästä or with ä säläd.