Ingredients:

  • 2 lbs boneless, skin-on chicken thighs
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tbsp neutral oil
  • ⅓ cup honey
  • ¼ cup soy sauce (reduced sodium)
  • 2 tbsp apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp unsalted butter, softened

Instructions:

  1. Pat the chicken thighs bone dry with paper towels. Note: Any moisture on the skin will steam the meat instead of searing it.
  2. Season both sides of the meat generously with salt and pepper.
  3. Heat oil in a cast iron skillet over medium high heat until it starts to shimmer.
  4. Place thighs skin side down, press firmly for 30 seconds, and sear until golden brown and releasing easily (about 5–7 minutes).
  5. Flip the meat and sear the other side for 3 minutes.
  6. Whisk honey, soy sauce, vinegar, garlic, and ginger in a bowl.
  7. Pour the mixture over the chicken in the skillet and stir in the softened butter.
  8. Let the sauce bubble and reduce for 3–5 minutes, spooning the liquid over the chicken constantly.
  9. Get your oven hot at 400°F (200°C) and transfer the skillet inside for 8–10 minutes.
  10. Remove once the meat hits 165°F (74°C) and the glaze is thick and glossy.