Ginger Honey Glazed Chicken Skillet (Printable Version)
Tender chicken thighs coated in a sweet-savory ginger honey glaze, ready in 40 minutes.
# Ingredient List:
→ Poultry
01 - 4 boneless, skinless chicken thighs (approximately 1.3 pounds)
→ Marinade & Glaze
02 - 3 tablespoons honey
03 - 2 tablespoons soy sauce
04 - 1 tablespoon rice vinegar or apple cider vinegar
05 - 1 tablespoon freshly grated ginger
06 - 2 cloves garlic, minced
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon freshly ground black pepper
09 - 1/4 teaspoon chili flakes (optional)
→ Garnish
10 - 2 tablespoons sliced green onions
11 - 1 teaspoon toasted sesame seeds
12 - Lime wedges (optional)
# How to Make It:
01 - Whisk together honey, soy sauce, vinegar, grated ginger, minced garlic, olive oil, black pepper, and chili flakes (if using) in a bowl until thoroughly combined.
02 - Pat chicken thighs completely dry with paper towels. Place chicken in a shallow dish or resealable bag, pour half the marinade over the chicken, and refrigerate for at least 15 minutes or up to 1 hour for deeper flavor penetration.
03 - Heat a large nonstick skillet over medium-high heat. Add a small amount of oil if needed. Remove chicken from marinade and discard the used liquid. Place chicken in the hot skillet and sear for 3-4 minutes on each side until golden brown.
04 - Reduce heat to medium-low. Pour the reserved unused marinade over the chicken. Cook, turning chicken occasionally, for 10-12 minutes until chicken is cooked through (165°F internal temperature) and the glaze has thickened to a glossy coating.
05 - Transfer chicken to serving plates. Spoon any remaining thickened glaze from the pan over each piece. Garnish with sliced green onions, toasted sesame seeds, and lime wedges as desired.
# Expert Advice:
01 -
- The glaze thickens into this incredible glossy coating that makes each bite feel like a special occasion even though it takes 40 minutes start to finish
- Everything happens in one skillet meaning less cleanup and more time to actually enjoy your dinner
02 -
- Always discard the marinade that the raw chicken sat in and only use the fresh reserved portion for glazing or you risk foodborne illness
- The glaze will look too thin at first but trust the process and it will reduce into that perfect sticky coating as it bubbles away
03 -
- Grate your ginger on a microplane so it practically dissolves into the glaze instead of leaving chewy strings
- Let the chicken rest for 5 minutes after cooking so the juices redistribute instead of running out onto your plate