Last updated on October 6, 2021
INGREDIENTS
- 4 garlic cloves, peeled, smashed
- 1/4 cup honey
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 2 pounds chicken thighs
- Salt and black pepper
PREPARATION
1. Minced 4 cloves garlic. Add 1/4 cup honey, 2 tbsp apple cider vinegar, and 1 tbsp soy sauce, whisk to combine.
2. Divide chicken between plates. Top with coconut flakes and cilantro. Serve with rice and lime wedges alongside.
3. Season 2 pounds chicken breasts or thighs with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
4. Heat a large cast iron or oven-safe skillet over medium-high heat for 5 minutes. Add the chicken, skin-side down and cook until the skin is golden-brown and crisp, 6 to 8 minutes.
5. Pre-heat the oven to 400°F. Flip the chicken so that it is skin-side up. Pour the honey-garlic sauce over the chicken. Place the skillet in the oven and roast. Spoon sauce over the chicken occasionally. Continue roasting until the chicken is cooked.
NOTES
I didn’t have apple cider vinegar, so I added 2 tbsp of olive oil. I marinaded the chicken in the mixture for overnight. I also didn’t roast the chicken. Instead I pan-seared it. I put the stove on low heat. Spoon the sauce over the chicken and flip frequently.
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