Honey Garlic Ginger Chicken

Updated: Jul 5, 2020



I went grocery shopping and thought of getting some chicken breasts to make some little honey garlic ginger chicken bites but when I saw that thighs were on sale!! Oh yeah had to get them. Besides the thigh is juicier and more flavourful anyway. This dish is definitely on the sweet side guys so it is good to pair it with some nice savoury side dishes like steamed broccoli or sauteed greens and some grains or potatoes to soak up that nice sauce you're gonna have on your plate. I'm not one to keep the chicken skin on unless I'm doing Fried Chicken BUT definitely keep the skin on for this because its gonna crisp up and hold on to that sauce. At the end if you wanna add another touch of flavour, you may sprinkle some chopped green onion, toasted sesame seeds, crushed pepper or even red chili flakes on the chicken. Happy cooking everyone! Please let me know how it turned out for you.



INGREDIENTS

8 skin on, bone in chicken thighs

2 tsp salt

½ - 1 teaspoon freshly ground black pepper

1 teaspoon onion powder

2 tablespoons unsalted butter

2 tbsp. finely grated or minced ginger

4 garlic cloves

2 tablespoons demerara sugar

½ cup honey

1 tablespoon red wine vinegar*

3 teaspoons fresh thyme leaves, minced

green onion chopped (optional)




METHOD
  1. Preheat oven to 400F.

  2. Season the chicken with salt, pepper and onion powder.**

  3. Melt the butter in a large ovenproof pan over medium heat.

  4. Place the chicken in the pan skin-side down and cook both sides until golden brown and crisp***

  5. Remove the chicken from the pan and set aside. Pour out the excess rendered fat leaving a couple tablespoons in the pan.

  6. Add the ginger and garlic and cook until softened. Add the sugar, honey and thyme.

  7. Reduce heat to low and return chicken to the pan. Spoon the sauce over the chicken generously.

  8. Bake for 20-25 minutes or until internal juices run clear.

  9. Sprinkle on some chopped green onion and serve hot.

RECIPE NOTES

*The vinegar is just to balance out the sweetness a bit

** You may season teh chicken overnight

***Be very patient when cooking the chicken skin. Do not turn up the heat in an attempt to cook it faster. You want a nice crisp golden brown.



Yield: 4-8 servings





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