Honey Glazed Chicken
Ingredients (serves 3–4)
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1½ lbs (680 g) chicken thighs or breasts
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Salt & black pepper, to taste
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2 tablespoons olive oil or butter
Honey Glaze
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⅓ cup honey
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2 tablespoons soy sauce (or tamari)
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2 tablespoons apple cider vinegar or lemon juice
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3 cloves garlic, minced
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1 teaspoon Dijon mustard (optional)
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½ teaspoon smoked paprika
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¼ teaspoon red pepper flakes (optional)
Instructions
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Season the Chicken
Pat chicken dry and season both sides with salt and pepper. -
Sear the Chicken
Heat oil or butter in a large skillet over medium-high heat.
Cook chicken 5–6 minutes per side until golden brown. Remove and set aside. -
Make the Glaze
Reduce heat to medium. In the same pan, add honey, soy sauce, vinegar, garlic, mustard, paprika, and red pepper flakes.
Simmer 2–3 minutes until slightly thickened. -
Glaze the Chicken
Return chicken to the skillet. Spoon glaze over chicken and simmer 4–6 minutes, turning occasionally, until chicken is cooked through and coated in a sticky glaze. -
Serve
Garnish with fresh herbs or sesame seeds if desired. Serve hot.
Tips & Variations
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Extra sticky: Let glaze reduce an extra minute before adding chicken back.
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Crispy finish: Broil chicken 2–3 minutes after glazing.
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Baked version: Bake at 400°F (200°C) for 20–25 minutes, glaze halfway.
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Spicy: Add sriracha or chili garlic sauce.
If you’d like, I can tailor this to be oven-only, air fryer, or gluten-free, or pair it with a perfect side dish.