Honey Glazed Chicken Thighs

 INGREDIENTS:

1. Chicken Thighs (bone-in), 4 pieces
2. Garlic Powder, 1 tsp
3. Paprika 1 tsp
4. Salt to taste
5. Black pepper powder, 1/2 tsp
6. Oil, 2 tbsp
7. Honey, 2 tbsp
8. Soy sauce 1 tbsp
9. Garlic Cloves, minced, 1 tbsp
10. Ginger, grated, 1 tsp
11. Lemon Juice, 1 tbsp
12. Sesame Oil, 1 tsp
13. Chili Flakes, 1/2 tsp

METHOD:

Serving Size: 3-4

Pat the chicken thighs dry. Rub with oil, paprika, garlic powder, black pepper and salt. Let them sit for 15–20 minutes.

Combine honey, soy sauce, lemon juice, garlic, ginger, chili flakes and sesame oil in a bowl.

Heat a large skillet over medium-high heat. Place the thighs in the pan and sear for 5–6 minutes, until nicely browned. Turn and cook for another 2–3 minutes. Remove and keep aside.

Reduce the heat to low, pour in the glaze and add 1/4 cup water. Return the chicken, cover, and simmer gently for 25-30 minutes, turning once or twice. Remove the lid for the final 4–6 minutes. Turn and baste the thighs until the sauce becomes glossy and clings to them. Let the chicken rest for 5 minutes before serving. Spoon the extra sticky glaze from the pan over the thighs.

Alternatively, transfer the skillet to a preheated 200°C oven and bake for about 15–20 minutes, or until the chicken is completely cooked through.

During the last few minutes, spoon the thickened glaze over the chicken. Remove the chicken to a plate and rest it for 5 minutes. Put the skillet back on the stovetop. Simmer the sauce for 2–4 minutes until it is reduced, shiny, and coats a spoon. If it thickens too much, loosen it with 1–2 tbsp hot water. Spoon the glaze over the chicken. 

Garnish with sesame seeds or crushed peanuts, fresh coriander or sliced spring onion greens, and serve with a wedge of lime on the side.

Arrange the pieces on a bed of shredded cabbage and carrots. Serve with steamed rice or vegetable pilaf, accompanied by sautéed green beans, carrots, and broccoli.