Ingredients:

  • 1.5 lb boneless skinless chicken thighs
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 1/3 cup honey
  • 2 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1/2 tsp onion powder

Instructions:

  1. Heat the oil. Pour 1 tbsp olive oil into your 12 inch skillet over medium high heat. Wait until it is shimmering. Note: Shimmering oil prevents sticking.
  2. Dry and season. Pat the chicken thighs dry with paper towels. Season both sides with 1/2 tsp salt and 1/2 tsp black pepper.
  3. The first sear. Place chicken in the pan. Cook undisturbed for 5-7 minutes until a deep golden brown crust forms.
  4. The second sear. Flip the thighs. Cook for another 5 minutes until the internal temperature hits 165°F (74°C).
  5. Clear the center. Lower heat to medium. Push the chicken to the sides of the pan to make a hole in the middle.
  6. Add aromatics. Pour in 1/3 cup honey, 2 tbsp soy sauce, minced garlic, 1 tbsp vinegar, and 1/2 tsp onion powder.
  7. Deglaze. Stir constantly for 2-3 minutes. Scrape the brown bits (the fond) from the bottom of the pan until the sauce bubbles and thickens.
  8. The final glaze. Toss the chicken back into the center. Spoon the sauce over the meat continuously until the liquid reduces into a thick, velvety coating.