Ingredients
6 chicken thighs
2 teaspoons garlic powder
salt and ground black pepper to taste
6 cloves garlic, crushed
1/3 cup honey
1/4 cup water
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
Method
Sources
📖
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Instantly mince garlic without a knife — self-cleaning basket
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
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Season chicken with garlic powder, salt, and pepper. Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind. Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.