Sticky Skillet Honey Garlic Chicken Thighs with Ginger and Lime

Name: Sticky Skillet Honey Garlic Chicken Thighs with Ginger and Lime
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 6 bone-in, skin-on chicken thighs (about 2.5 lbs); 1 teaspoon kosher salt; 1/2 teaspoon freshly cracked black pepper; 1 tablespoon olive oil; 1/2 cup honey; 1/4 cup low-sodium soy sauce; 1/4 cup apple cider vinegar; 6 cloves garlic, finely minced; 1 tablespoon fresh ginger, grated; 1/2 teaspoon red pepper flakes; 1 tablespoon unsalted butter; 2 green onions, thinly sliced; 1 lime, cut into wedges

An elevated take on the trending honey garlic profile, this version uses bone-in, skin-on thighs for maximum flavor. The addition of fresh ginger and a splash of apple cider vinegar balances the sweetness of the honey, while a final hit of lime juice cuts through the richness for a perfectly bright finish.

4 servings

Prep: 10 mins

Cook: 25 mins

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#chicken #honey garlic #one-pan #skillet #easy dinner #crispy skin #sticky glaze #low carb option #trend

Ingredients Index

6 Bone-in, Skin-on Chicken Thighs (about 2.5 Lbs)1 Teaspoon Kosher Salt 1/2 Teaspoon Freshly Cracked Black Pepper 1 Tablespoon Olive Oil 1/2 Cup Honey 1/4 Cup Low-sodium Soy Sauce 1/4 Cup Apple Cider Vinegar 6 Cloves Garlic, Finely Minced 1 Tablespoon Fresh Ginger, Grated 1/2 Teaspoon Red Pepper Flakes

Ingredients

6 bone-in, skin-on chicken thighs (about 2.5 lbs)
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon olive oil
1/2 cup honey
1/4 cup low-sodium soy sauce
1/4 cup apple cider vinegar
6 cloves garlic, finely minced
1 tablespoon fresh ginger, grated
1/2 teaspoon red pepper flakes
1 tablespoon unsalted butter
2 green onions, thinly sliced
1 lime, cut into wedges

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Instructions

1Pat the chicken thighs thoroughly dry with paper towels. Season both sides with salt and black pepper.
2Heat olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until the oil is shimmering.
3Place the chicken thighs skin-side down in the skillet. Sear undisturbed for 8 to 10 minutes until the fat has rendered and the skin is deep golden brown and very crispy.
4Flip the chicken over and cook for another 5 minutes. Remove the chicken from the skillet and set aside on a plate. Carefully drain all but 1 tablespoon of the rendered chicken fat from the pan.
5In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, minced garlic, grated ginger, and red pepper flakes.
6Lower the skillet heat to medium and pour in the honey mixture. Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
7Simmer the sauce for 3 to 4 minutes until it begins to reduce and becomes thick and syrupy.
8Whisk in the cold butter until melted and the sauce looks glossy.
9Return the chicken thighs to the skillet, skin-side up. Spoon the bubbling sauce over the meat, being careful not to soak the crispy skin too much.
10Cook for an additional 2 to 3 minutes until the chicken reaches an internal temperature of 165°F (74°C).
11Garnish with sliced green onions and serve immediately with lime wedges to squeeze over the top.