We can count on sweetness, but not all honey tastes the same. Its color, flavor and texture are determined by what the honeybees eat. It’s fun to taste and compare various honeys to find the types we enjoy most. I turn to robust wildflower honey for this recipe. These pan-seared chicken thighs turn sticky and sweet in a delectable buttery, garlicky, honey-kissed pan sauce that’s balanced with a hint of heat. I prefer green Tabasco for its mild heat, but you can use fierier hot sauce for more heat or lemon juice for no heat. This chicken is fantastic on hot biscuits.
See more: Welcome Spring With Sheri Castle’s Strawberry Pretzel Icebox Salad Recipe
Good to the Last Drop
Some types of honey are more prone to crystallizing over time, turning it gritty or even solid. This doesn’t mean the honey has gone bad, and we shouldn’t waste a drop, especially when we understand that a busy honeybee makes only about 1 ½ teaspoons in a lifetime. To liquify the honey, let the jar sit in a bowl of very hot water until the crystals melt. Stubborn honey takes more than one round of hot water. Don’t melt honey in the microwave because the blast of high heat damages its flavor and healthful properties.
Honey-Glazed Chicken Thighs
Makes 4 to 6 servings
Ingredients
- 6 large boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 1/3 cup self-rising flour
- 2 tablespoons vegetable oil
- 3 tablespoons butter
- 2 tablespoons coarsely chopped garlic
- 1/3 cup honey
- 3 tablespoons green jalapeno hot sauce
- Chopped scallions, parsley leaves and lemon wedges, for serving
Instructions
- Blot the chicken dry with paper towels, and season generously on both sides with salt and pepper. Place the flour in a shallow pan and lightly coat the chicken, shaking off any excess. Set aside in a single layer.
- Warm the oil and 2 tablespoons of the butter in a large, ovenproof skillet, preferably cast-iron, set over medium heat. Add the chicken in a single layer and cook until well-browned on the bottom, 3 to 5 minutes. Flip with tongs and brown the other side, 3 to 5 minutes. Adjust the heat as needed to keep the chicken sizzling without the flour scorching. Transfer the chicken to a plate in a single layer.
- Add the remaining tablespoon of butter to the skillet. Decrease the heat to low and add the garlic. Cook, stirring continuously, for 30 seconds. Add the honey and hot sauce to the pan, and stir well to loosen the browned bits from the bottom of the skillet.
- Return the chicken and any accumulated juices to the pan, and coat it in the sauce. Cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees.
- Heat the broiler to high. Place the skillet under the broiler until the sauce sizzles and darkens a bit on top, about 2 to 3 minutes. Remove from the oven and garnish with scallions, parsley and a generous squeeze of fresh lemon juice. Serve immediately.
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