Honey Glazed Chicken
Chicken thighs with a desert honey glaze - soy, garlic, and a hit of lime. The kind of weeknight dinner that needs almost no effort and looks like it did.
Prep
10 min
Cook
22 min
Makes
4 servings
Difficulty
Easy
Ingredients
- 8 chicken thighs, bone-in skin-on (or 6 boneless - adjust cooking time down by 5 min)
- 3 tablespoons raw desert honey
- 2 tablespoons soy sauce
- 3 garlic cloves, minced
- 1 tablespoon lime juice
- 1 teaspoon fresh ginger, grated
- Salt and pepper
- Oil for the pan
Method
- 1
Mix the honey, soy sauce, garlic, lime juice, and ginger in a bowl. That's the glaze.
- 2
Season the chicken with salt and pepper.
- 3
Heat a splash of oil in an oven-safe pan over medium-high heat. Add chicken skin-side down. Cook without moving for 6–7 minutes until the skin is properly browned and crisped up.
- 4
Flip. Cook the other side for 3 minutes.
- 5
Pour the glaze over the chicken.
- 6
Transfer the pan to a 200°C oven. Cook for 10–12 minutes until cooked through. The glaze should be thick and glossy and starting to catch at the edges. That's what you want.
- 7
Rest for 5 minutes before serving.
Notes
- Don't rush the skin-side sear. Pale, soft chicken skin is a waste of everyone's time. Get it properly golden before you flip.
- The glaze will look thin going in and thicken up in the oven. If it's not catching at all, give it 2 more minutes.
- Raw honey deepens with heat. Use the Finke River jar for a darker glaze, the Desert jar for a lighter one.
- Serve with rice to catch the pan drippings - they're the best part.