Ingredients:

  • 1.5 lb boneless skinless chicken thighs
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp neutral oil
  • 1/3 cup honey
  • 1/4 cup soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • 1 tsp freshly grated ginger

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Note: Wet chicken will steam, not sear.
  2. Season both sides of the meat with salt and pepper.
  3. Heat the neutral oil in a 12 inch cast iron skillet over medium high heat until it starts shimmering.
  4. Add the chicken to the pan. Sear for 5–7 minutes per side until they are deep golden brown and firm.
  5. Lower the heat to medium.
  6. In a small bowl, whisk together the honey, soy sauce, minced garlic, apple cider vinegar, and grated ginger.
  7. Pour the honey soy mixture over the chicken.
  8. Simmer the sauce, flipping the chicken frequently to bathe it in the glaze as it reduces.
  9. Continue cooking for another 5 minutes until the sauce transforms into a thick, glossy glaze and the chicken reaches an internal temperature of 165°F (74°C).