Honey-Garlic Chicken
Honey is the sweet base of the gorgeous glaze, while freshly grated ginger adds a distinctive zing. One pro tip: The honey mixture cooks down quicker around the edges of the pan, so you’ll definitely want to give the sides a good stir as you baste the chicken. Otherwise, the honey can over-reduce in those spots and burn.
Ingredients
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1 Tbsp. olive oil
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4 (8-oz.) bone-in, skin-on chicken thighs, excess skin and fat trimmed
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1 1/2 tsp. kosher salt
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1/4 cup honey
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1 Tbsp. Asian chili-garlic sauce
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1 Tbsp. lower-sodium soy sauce
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1 tsp. grated garlic (from 2 garlic cloves)
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1 1/2 tsp. grated fresh ginger, divided
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2 Tbsp. cold unsalted butter, cut into small pieces
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Thinly sliced scallions
Instructions
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Sear chicken:
Preheat oven to 425°F. Heat oil in a large cast-iron skillet over medium-high. Sprinkle chicken on both sides with salt. Place chicken, skin side down, in hot oil. Cook, undisturbed, until skin is golden brown, 10 to 12 minutes (chicken will not be fully cooked). Transfer chicken to a plate; reserve 1 tablespoon drippings in skillet.
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Make honey-garlic sauce:
While chicken cooks, whisk together honey, chile-garlic sauce, soy sauce, garlic, and 1 teaspoon of the ginger in a small bowl. Return chicken to skillet, skin side up, over medium-high. Pour honey mixture over chicken; add butter to skillet. Cook, basting chicken with honey mixture, until butter is melted, about 30 seconds.
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Bake chicken:
Transfer the skillet to preheated oven, and bake until a thermometer inserted into thickest portion of chicken registers 165°F and honey mixture thickens, 12 to 15 minutes, stirring and basting chicken with honey mixture halfway through bake time.
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Finish chicken:
Transfer chicken thighs to a large plate. Stir remaining 1/2 teaspoon ginger into sauce in skillet, and spoon sauce evenly over chicken. Garnish with scallions. Serve with Mashed Potatoes and Bacon-Balsamic Brussels Sprouts (recipe below).
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