Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp neutral oil
  • ⅓ cup honey
  • 2 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tbsp apple cider vinegar
  • ½ tsp onion powder

Instructions:

  1. Season the chicken thighs evenly with salt and pepper.
  2. Heat the neutral oil in a 12-inch cast iron skillet or heavy-bottomed non-stick pan over medium-high heat until it shimmers.
  3. Add the chicken thighs to the pan without crowding. Cook for 5–7 minutes per side until deep golden-brown and firm. Remove chicken to a plate.
  4. Reduce heat to medium. Add minced garlic to the same pan and sauté for 30 seconds until fragrant.
  5. Pour in the honey, soy sauce, apple cider vinegar, and onion powder. Whisk constantly, scraping up the brown bits (fond) from the bottom of the pan.
  6. Simmer the sauce for 2–3 minutes until it bubbles and begins to thicken.
  7. Return the seared chicken and any accumulated juices to the skillet. Toss gently to coat in the glaze.
  8. Cook for another 2–3 minutes, spooning the sauce over the meat continuously, until the glaze is sticky and mahogany-colored.