Honey Garlic Chicken
Ingredients
- 2/3 cup honey
- 2/3 cup soy sauce
- 2 tablespoons brown sugar (packed)
- 1 tablespoon rice wine vinegar
- 1 tablespoon fresh garlic (minced)
- 1 teaspoon black pepper
- 1 tablespoon dried Italian seasoning
- 7-8 pieces large bone-in and skin-on chicken thighs
- 2 tablespoons cornstarch (dissolved in 3 tablespoons cold water)
- 2 tablespoons fresh parsley (chopped)
Instructions
- Combine honey (2/3 cup), soy sauce (2/3 cup), brown sugar (2 tablespoons), rice wine vinegar (1 tablespoon), garlic (1 tablespoon), black pepper (1 teaspoon) and dried Italian seasoning (1 tablespoon). Pour the remaining marinade into a 1-gallon resealable plastic bag. Add chicken (7-8 pieces). Place the bag in a rimmed dish and refrigerate for 4-6 hours.
- Adjust the oven rack to the lower 1/3 of the oven. Preheat oven to 425ºF (281ºC). Add the chicken and marinade to an oven-proof skillet or baking dish. Bake in preheated oven, skin side down, for 20 minutes. Turn chicken and bake another 20 minutes or until thighs are completely cooked through and skin is golden brown. Remove chicken to a serving plate, loosely tent with foil, and set aside.
- Place the skillet with cooking liquid on the stovetop. Whisk cornstarch/water slurry into pan. Bring the liquid to a boil. Boil for about one minute, then reduce the heat to low and continue to cook for 2-3 minutes. Pour thickened sauce over chicken, sprinkle with parsley, and serve.
