How to Make Honey Garlic Chicken Thighs

• 8 bone-in, skin-on chicken thighs (about 2.5 lb / 1.1 kg)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp neutral oil
• 4 garlic cloves, minced
• 1/3 cup (110 g) honey
• 3 tbsp soy sauce
• 1 tbsp rice vinegar or lemon juice
• 2 tbsp water

1. Pat the thighs dry and season both sides with salt and pepper.
2. Heat the oil in a large skillet over medium-high and lay the thighs skin-side down. Cook 7–8 minutes without moving them, until the skin is deep golden.
3. Flip the thighs and cook 5 more minutes, then pour off all but 1 tablespoon of fat.
4. Add the garlic and stir for 30 seconds, then pour in the honey, soy sauce, vinegar, and water.
5. Simmer 8–10 minutes, spooning sauce over the chicken, until the thickest thigh reads 175°F (80°C) and the sauce is syrupy.
6. Rest 5 minutes and spoon the pan sauce over the top before serving.

• Boneless thighs work too — cut the skillet time to about 12 minutes total.
• Serve over rice so nothing of that sauce goes to waste.

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