Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken thighs
  • 1 tsp (6g) salt
  • ½ tsp (2g) black pepper
  • 2 tbsp (30ml) neutral oil
  • ⅓ cup (110g) honey
  • 2 tbsp (30ml) soy sauce
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15ml) apple cider vinegar
  • ¼ tsp (1g) red pepper flakes

Instructions:

  1. Pat the chicken thighs completely dry with paper towels. Note: Wet chicken will steam instead of sear.
  2. Season both sides of the meat generously with the salt and pepper.
  3. Heat the oil in your 12 inch skillet over medium high heat. Wait until the oil is shimmering.
  4. Add the chicken in a single layer. Cook undisturbed for 5-6 minutes until deep golden brown.
  5. Flip the chicken. Cook for another 5 minutes until caramelized and firm to the touch.
  6. Lower the heat to medium. Stir in the minced garlic and cook for 30 seconds until fragrant.
  7. Pour in the honey, soy sauce, vinegar, and red pepper flakes.
  8. Stir constantly, scraping the bottom of the pan to get all those brown bits.
  9. Simmer for 2-3 minutes until the sauce thickens into a glossy syrup that coats the chicken.