One-Pan Honey Garlic Chicken Thighs

Sticky, savory, and done in one skillet — the weeknight dinner my family asks for on repeat.

Instructions

1. 1
   

   Get everything ready before the pan gets hot: mince the garlic and thinly slice the green onions. In a small bowl, whisk together the honey, soy sauce, and rice vinegar until smooth. Set both aside within arm's reach.

2. 2
   

   Pat the chicken thighs completely dry with paper towels and season them with salt and pepper if you like. Dry chicken sears instead of steaming, and a good sear is what builds the flavor in this dish.

3. 3
   

   Heat a large skillet over medium-high heat until hot. Lay the thighs in skin-side down and sear, without moving them, for about 6 minutes, until the skin is deep golden brown and releases easily from the pan. The thighs will render their own fat, so no extra oil is needed.

4. 4

   Flip the thighs, then add the minced garlic to the pan and stir it through the rendered fat for about 30 seconds, until fragrant but not browned. Garlic burns fast, so the sauce goes in right away.

5. 5

   Pour in the honey soy mixture and bring it to a gentle simmer. Reduce the heat to medium-low and simmer for about 15 minutes, spooning the sauce over the chicken every few minutes, until the chicken is cooked through with juices that run clear and the sauce has thickened into a glossy glaze that coats the back of a spoon.

6. 6

   Take the pan off the heat and let the chicken rest in the sauce for about 5 minutes so the juices redistribute through the meat.

7. 7
   

   Spoon the glaze generously over the thighs, scatter the sliced green onions on top, and serve straight from the pan.

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