Tina's Tasty Honey Garlic Chicken

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.


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)

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