Updated: Aug 11, 2020
6 chicken thighs, bone in or out, with or without skin
Salt and pepper, to season
2 teaspoons garlic powder, to season
6 cloves garlic, crushed, or you could use 4 heaped tsp of garlic paste
2/3 cup honey
1/2 cup water (or chicken broth)
3 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)
2 tablespoon soy sauce
Season chicken with salt, pepper and garlic powder; set aside.
Heat a pan over a medium to high heat;,sear the chicken thigh fillets or breast fillets on both sides until golden and cooked through.
FOR BONE IN THIGHS:
Reduce the heat after searing on both sides, cover the pan with a lid and continue cooking until the chicken is cooked through, turning every 5 minutes until done.
For oven baked, bone-in thighs: Preheat oven at 200°C. Sear chicken in an oven proof pan, skin side down first for 3 minutes. Flip and sear for a further 3 minutes until browned each side. Then bake in the oven for a further 20-25 minutes, until completely cooked through and no longer pink inside.
For chicken breasts: use 3 breasts, sliced horizontally in half. Sear breast fillets on each side until golden and cooked through (about 6 minutes per side, depending on the thickness of your fillets).
When the chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin);
Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juice for added flavour.add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water/stock, vinegar and soy sauce. Increase the heat to medium-high and continue to cook until the sauce reduces down and thicken slightly (about 3-4 minutes).
Garnish with parsley and serve over the chicken, and veg (if using)