- 6 chicken thighs, bone-in or out, with or without skin*
- Salt and pepper, to season
- 2 teaspoons garlic powder, to season
- 6 cloves garlic, crushed
- 1/3 cup honey
- 1/4 cup water (or chicken broth)
- 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)
- 1 tablespoon soy sauce
- Season chicken with salt, pepper, and garlic powder; set aside.
- Heat a pan or skillet over medium-high heat; sear chicken thigh fillets or breast fillets on both sides until golden and cooked through.
FOR BONE IN THIGHS:
- Reduce heat after searing on both sides, cover the skillet with a lid, and continue cooking until the chicken is cooked through while turning every 5 minutes until done. Alternatively, see notes for the oven method.
- Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavour.
- When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water, vinegar, and soy sauce. Increase heat to medium-high and continue to cook until the sauce reduces down and thickens slightly (about 3-4 minutes).
- Garnish with parsley and serve over vegetables, rice, pasta, or with a salad.
*For chicken breasts: use 3 breasts, sliced horizontally in half. Sear breast fillets on each side until golden and cooked through (about 6 minutes per side, depending on the thickness of your fillets). Continue directions from the sauce, onwards.**For oven-baked, bone-in thighs: Preheat oven at 200°C. Sear chicken in an oven-proof skillet or pan, skin side down first for 3 minutes. Flip and sear for a further 3 minutes until browned on each side. Then bake in the oven for a further 20-25 minutes, until completely cooked through and no longer pink inside. Continue directions from the sauce, onwards.