Honey Garlic Chicken Thighs

Steps

1. 1

   Pat the chicken thighs dry with paper towels to ensure a good sear.

2. 2

   In a small bowl or directly over the chicken, season both sides of the thighs with the smoked paprika, onion powder, garlic powder, kosher salt, and black pepper.

3. 3

   Heat the olive oil in a large skillet over medium-high heat until shimmering.

4. 4

   Add the chicken to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 5–6 minutes per side until well browned and nearly cooked through.

   Start 6-minute timer
5. 5

   Transfer the seared chicken to a plate and set aside.

6. 6

   Reduce the skillet heat to medium. Add the butter and minced garlic to the same skillet, using the residual fat and juices. Cook for 30–60 seconds, stirring constantly, until the garlic is fragrant but not burnt.

   Start 1-minute timer
7. 7

   Stir in the honey, low-sodium soy sauce, Dijon mustard, lemon juice, and red pepper flakes.

8. 8

   Simmer the sauce for 2–3 minutes, stirring occasionally, until it begins to thicken slightly.

   Start 3-minute timer
9. 9

   Return the chicken and any accumulated juices from the plate back into the skillet.

10. 10

    Spoon the sauce over the chicken and simmer for 8–10 minutes, turning the thighs once or twice.

    Start 10-minute timer
11. 11

    Continue cooking until the chicken reaches an internal temperature of 165°F (74 °C) (74°C (165 °F)) and the sauce has reduced into a glossy, thick glaze coating the meat.

12. 12

    Garnish with chopped parsley, sesame seeds, or sliced green onions if desired. Serve immediately, spooning any remaining sauce from the pan over the chicken.