This is the perfect weeknight dinner! Sweet honey, tangy garlic, and spicy red pepper flakes dress up ordinary chicken in this easy dish.
TIME: 15 minutes prep, 30 minutes total YIELD: 6 servings RECOMMENDED VARIETY: Vietnamese Red
6 boneless, skinless chicken thighs
1 heaping teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika or smoked paprika
1 teaspoon fine sea salt
½ teaspoon ground black pepper
½ cup all-purpose flour
2 tablespoons olive oil
6–8 cloves garlic, minced
½ cup honey
2 tablespoons soy sauce or coconut aminos
1 small yellow onion, finely chopped
2 tablespoons white wine vinegar
½ teaspoon crushed red pepper flakes
Preheat oven to 375ªF.
Line a large baking sheet with parchment paper.
In a small bowl, whisk spices together, then divide the mixture in half and set aside.
Using half of the spice mixture, coat all sides of the chicken thighs evenly.
In a large bowl, add the remaining half of the spice mixture to the flour, and whisk together.
Dredge each chicken thigh in the flour mixture. Shake off excess and set aside.
Heat olive oil in a large skillet over medium-high heat.
Sear the chicken for 5–6 minutes per side. NOTE: The chicken will NOT be fully cooked at this point.
Transfer the chicken to your prepared baking sheet.
Bake chicken for 10–15 minutes, or until internal temperature reaches 165°F.
While the chicken cooks, use your skillet to prepare the sauce.
Heat your skillet to medium-high heat and add the sauce ingredients.
Stir to combine, scraping the pan bottom as you go.
Bring the mixture to a boil, then reduce the heat to medium.
Simmer sauce for 10–15 minutes, or until thickened.
Add cooked chicken back into the skillet and toss to coat.
Serve with rice, pasta, or vegetables, and enjoy!
Add 3–4 tablespoons of fresh lemon, lime, or orange juice to the sauce before cooking it down to give this dish a bright, citrus twist. You can push the citrus flavor even more if desired by adding the zest of your citrus fruit of choice too.
The sauce recipe can double as a marinade too.