Yall already know I am a sucker for crispy chicken thighs. I make my crispy chicken thigh recipe no less than once a week. Since it is a simple recipe, I like to spice it up with different sauces each week. One that I created a few weeks ago that I cannot get enough of is this honey garilc sauce. It is PACKED with garlic, so if you are also down to have garlic breath for days like I am, then you will love this sauce.

Key Ingredients and Substitutions:

  • Chicken Thighs – Make sure to use skin on and remove the bone. You can also use chicken breast, just note that cooking times and technique will be different.
  • Fresh Garlic – For the love of God do not use the jarred minced garlic! The flavor just isn’t good because it has to be preserved. I buy peeled garlic cloves and will mince them in a food processor to make it easier.
  • Crushed Red Pepper Flakes – Now this is totally optional, but I like a little kick to go with the sweet honey. Omit if you do not like spice.
  • Honey – Any honey works here!
  • Lemon – Fresh lemon juice is key ot cutting through the richness! You can also add a splash of wine.
  • Chicken Stock – This is the main liquid in the sauce. You can use any stock here in place of it.
  • Cornstarch – This is used to thicken the sauce. You can also use arrowroot instead.
@kellyscleankitchen

How to make honey garlic chicken #chicken #honeygarlicchicken #cooking

♬ A Summer Place – Hollywood Strings Orchestra
  • SERVINGS:  4
  • PREP TIME: 20 Mins
  • COOK TIME: 30 Mins
  • TOTAL TIME: 50 Min

Ingredients:

  • 4 skin on, bone removed chicken thighs
  • salt and pepper
  • 20 cloves of garlic, minced
  • 1/2 tsp crushed red pepper flakes
  • 1 tbsp honey
  • 1 lemon, juiced
  • 1 cup chicken stock
  • 1.5 tsp cornstarch

Preparation:

STEP 1.

Salt the chicken on the skin side, then place skin side down on a paper towel to soak up moisture. Salt and pepper the flesh side. Let them sit for 20 minutes to overnight for optimal flavor, but let’s be real, if you are in a rush just go ahead and cook those suckers.

STEP 2.

Add the chicken, skin side down, to a cold cast iron pan or stainless steel pan. NO NEED TO ADD OIL, there is enough fat in the skin, trust me. Turn the heat to medium. This allows the fat to render out and is optimal for golden skin. Cook for 15-20 minutes until the skin is perfectly golden and crispy. The skin will naturally release from the pan, dont force it or pull it off too early. Flip once golden and crispy.

STEP 3.

Once flipped over, cook for another 5-10 minutes, or until the internal temperature reaches 175*F. Remove from the pan.

STEP 4.

In the same pan over medium heat, add the garlic and crushed red pepper flakes and season with salt. Saute for 2 minutes, or until fragrant. Add the lemon juice and honey, then stir in the chicken stock and season with salt and pepper. Bring up to a low simmer and simmer for 5-10 minutes.

STEP 5.

Whisk together the cornstarch and 1 tbsp of water. While the liquid is simmering, stir in the cornstarch water mixture. This will thicken the sauce to desired consistency. If you want it thicker, combine more water and cornstarch and stir into the sauce. If you want it thinner, add a tablespoon of water at a time until desired consistency is reached.

STEP 6.

Serve over the chicken and enjoy!

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