Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 tbsp neutral oil
  • 1/3 cup honey
  • 3 tbsp low-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1/2 tsp onion powder

Instructions:

  1. Season the protein. Sprinkle salt and pepper evenly over the chicken thighs. Pat the meat completely dry with paper towels to ensure a proper sear.
  2. Prep the pan. Heat neutral oil in a 12 inch cast iron skillet or heavy bottomed non stick pan over medium high heat until shimmering.
  3. Sear the meat. Add chicken thighs in a single layer. Sear for 5–7 minutes per side without moving them, until a deep golden brown crust forms and internal temperature reaches approximately 150°F (65°C).
  4. Sauté the garlic. Reduce heat to medium and stir in the minced garlic for 30 seconds until fragrant and golden.
  5. Build the glaze. Pour in the honey, soy sauce, apple cider vinegar, and onion powder.
  6. Simmer and baste. Simmer for 3–5 minutes, continuously spooning the bubbling sauce over the chicken, until the glaze thickens and the chicken reaches an internal temperature of 165°F (74°C).
  7. Rest the meat. Remove the pan from the heat and let the chicken sit for 2–3 minutes. This allows the juices to redistribute.
  8. Final glaze. Spoon any remaining sauce from the pan over the thighs just before serving.