Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tbsp neutral high-smoke point oil
  • 0.33 cup raw honey
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp apple cider vinegar
  • 6 cloves fresh garlic, minced
  • 0.5 tsp red pepper flakes
  • 1 tbsp unsalted butter
  • 2 green onions, sliced
  • 1 tsp toasted sesame seeds

Instructions:

  1. Pat the 1.5 lbs chicken thighs completely dry.
  2. Season both sides with 1 tsp kosher salt and 0.5 tsp pepper.
  3. Heat 1 tbsp oil in a large skillet over medium high heat. Wait until the oil shimmers and wisps of smoke appear.
  4. Place chicken in the pan, working in batches if necessary. Sizzle for 5-6 minutes per side until a deep golden crust forms.
  5. Whisk the 0.33 cup honey, 3 tbsp soy sauce, 1 tbsp vinegar, and 6 cloves garlic in a bowl.
  6. Pour the honey mixture into the skillet over the chicken. Watch for the sauce to bubble and foam as the sugars react.
  7. Add 0.5 tsp red pepper flakes and 1 tbsp unsalted butter. Swirl the pan until the butter melts and the sauce turns glossy.
  8. Simmer for 2-3 minutes while spooning the glaze over the meat. Wait until the sauce reduces to a thick, syrupy consistency.
  9. Check internal temperature reaches 175°F. Ensure the centers are no longer pink.
  10. Garnish with 2 sliced green onions and 1 tsp toasted sesame seeds. Serve immediately while the glaze is at its stickiest.