Ingredients
- 6 chicken thighs, bone in with skin
- 2 tsp garlic powder
- 6 cloves garlic crushed
- 1/3 c. Heritage Bee Liquid Wildflower honey
- 1/4 c. water
- 2 Tbsp. rice wine vinegar (or apple cider vinegar or any white vinegar)
- 1 Tbsp. soy sauce
- 1 Tbsp olive oil
- Fresh green onions (garnish)
- White sesame seed (garnish)
Method
- Preheat oven to 400 degrees F
- Season chicken with garlic powder, salt, and pepper.
- Heat a pan over medium-high heat with olive oil. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centre. It should read at least 165 degrees F (74 degrees C).
- Drain most of the excess grease from the pan, leaving about 2 tablespoons behind.
- Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds.
- Add Heritage Bee Co liquid honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.
- Sear chicken in an oven proof skillet or pan, skin side down first for 3 minutes. Flip and sear for a further 3 minutes until browned each side.
- Bake in the oven for a further 20-25 minutes, until completely cooked through and no longer pink inside.
- Garnish with finely sliced green onions and sesame seeds
