Description
Only a few ingredients in this crispy chicken thighs with honey garlic sauce recipe. So, so easy to make with a juicy and crispy result!
Ingredients
Units
Scale
- 6 bone-in, skin-on chicken thighs
- Salt & pepper to taste
- Olive oil
- 2 tablespoons chopped scallion, garnish
- 1 teaspoon chopped parsley, garnish
For the sauce:
- 1 stick of butter
- 1/2 cup honey
- 4 small cloves of garlic, finely diced
- 2 1/2 tablespoons fresh lemon juice
- 1 tablespoon fresh parsley, chopped
Instructions
- With your kitchen scissors, trim any hanging fat from the chicken thighs and any obvious chunks of fat as needed.
- Salt and pepper both sides of the chicken thighs, then set aside.
- Finely dice the garlic.
- Squeeze the fresh lemon juice into a ramekin or small bowl.
- Chop the fresh parsley, enough for the sauce and a little extra for garnish later.
- Chop the scallions.
- Heat an oven-safe pan on medium-to-high heat for a minute or two. I brushed a little olive oil on bottom of pan. Then add the chicken thighs to the pan SKIN-SIDE DOWN. Let them cook for 10 minutes until skin is golden & crispy. Flip the chicken and cook for 2 more minutes on the other side. Transfer your oven-safe pan to a preheated oven at 375 degrees for 25 minutes. Chicken should be cooked through and at 165 degrees before consuming.
- While the chicken is cooking, make the sauce. On low-to-medium heat, melt the butter with the garlic in a small pot or pan. Once the butter is melted add the parsley, honey and lemon. Give it a good stir and heat it until it almost boils – then turn the heat off.
- When the chicken is cooked, pour enough sauce to coat a dinner plate and place the chicken thighs on top of the sauce. Only pour the sauce over the thighs if you are about to eat – otherwise if the sauce sits on the chicken too long the skin won’t be crispy anymore. Alternatively, you could serve the sauce on this side and let people serve themselves. Garnish the chicken plate with parsley and scallions. The scallions are awesome with this!
- Enjoy!
Equipment
Small Sauce Pot w/Lid (1 Quart)
Buy Now →Calphalon Saute Pan with Lid (5QT)
Buy Now →Notes
- Chicken thighs are fickle sometimes. The skin doesn’t always crisp up by baking only. So for sure-fire crispy skin, sear it skin-side down in a pan for 10 minutes before finishing it in the oven.