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Ingredients
• Chicken: 1.5 lbs (around 6-8) boneless, skinless chicken thighs.
The Glaze:
• ⅓ cup Honey
• 3 tbsp Soy sauce (low sodium preferred)
• 1 tbsp Rice vinegar (or apple cider vinegar)
• 4 cloves Garlic, minced
• 1 tsp Fresh ginger, grated (optional)
For Searing:
• 1 tbsp Olive oil & a pinch of Salt/Pepper.
• Garnish: Dried parsley or fresh cilantro
Prep the Chicken: Pat the thighs dry with a paper towel. Season lightly with salt and pepper (remember, soy sauce is already salty!).
The Sear: Heat oil in a large skillet over medium-high heat. Place chicken in the pan and cook for 3-5 minutes per side until golden brown.
The Sauce: While the chicken cooks, whisk together the honey, soy sauce, vinegar, garlic, and ginger in a small bowl.
The Glaze: Lower the heat to medium. Pour the sauce over the chicken. Let it simmer for 2-4 minutes, spooning the sauce over the meat repeatedly until the liquid reduces into a thick, sticky glaze.
Finish: Once the chicken is cooked through (internal temp of 74°C), remove from heat. Sprinkle with dried herbs