Description
This is one of my family’s favorite recipes. It’s garlic-sweet and the cilantro tops it off.
Ingredients
- 8 (5 ounce) boneless chicken thighs
- salt and ground black pepper to taste
- 2 tablespoons olive oil, or as needed
- ½ medium onion, finely chopped
- 7 cloves garlic, chopped, or to taste
- 1 cup honey
- ½ cup soy sauce
- 1 pinch onion powder, or to taste
- 1 pinch garlic powder, or to taste
- ¼ cup chopped fresh cilantro
Instructions
- Season the chicken on both sides with salt and pepper.
- Cover the bottom of a cast iron skillet with olive oil and bring to medium-high heat. Add chicken and brown on one side
- 3 to 5 minutes. Flip chicken
- and add onion and garlic; continue to cook until chicken is mostly (but not fully) cooked and onion and garlic are soft
- 5 to 7 minutes more. Remove chicken to a plate.
- Add honey
- soy sauce
- onion powder
- garlic powder
- and onion powder to the skillet. Stir and scrape the bottom of the pan with a wooden spoon to get the garlic and onion to mix with the liquid.
- Put chicken back into the pan
- cover
- and reduce heat to medium. Cook until no longer pink in the center and juices run clear
- about 10 more minutes
- turning once halfway through. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).
- Place on a serving tray and drizzle liquid from the pan on top. Sprinkle with chopped cilantro before serving.
Servings: 8