Tender chicken thighs coated in a sweet and savory garlic glaze.
3 pounds boneless, skinless chicken thighs
1 tablespoon granulated garlic
2 teaspoons dried oregano leaves
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon oil
2 tablespoons butter
5 large cloves garlic, finely minced
1/2 cup low sodium soy sauce
1/3 cup honey
2 tablespoons tomato paste
1 tablespoon sriracha
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon water
green onion
sesame seeds
1.Dry the chicken thighs on paper towels.
2.Season with granulated garlic, oregano, salt, and black pepper.
3.Sear chicken in hot oil until browned, then remove to a plate.
4.Melt butter in the skillet and sauté minced garlic for 30 seconds.
5.Add soy sauce, honey, tomato paste, sriracha, and rice vinegar, scraping up browned bits.
6.Return chicken to the pan, cover, and cook over medium-low heat for 20 minutes.
7.Whisk cornstarch and water into a slurry, stir into the sauce, and simmer until thickened.
8.Garnish with green onions and sesame seeds before serving.
Substitute chicken breasts for thighs if preferred.
Adaptable for slow cooker or instant pot cooking methods.
Serve with steamed rice and vegetables.
Find it online: https://chickenio.com/honey-garlic-chicken/