Buttery Honey Garlic Chicken / Easy One-Pan Dinner
About this recipe
If you're looking for a comforting and flavorful dinner, this Buttery Honey Garlic Chicken is a must-try! With tender chicken thighs and drumsticks seared to perfection, this dish is coated in a rich, buttery honey garlic sauce that will have everyone coming back for seconds.
What makes this recipe stand out is the combination of simple ingredients that come together to create a deliciously sticky glaze. The use of bone-in, skin-on chicken ensures that the meat stays juicy and flavorful throughout the cooking process.
Ingredient notes
- You can use all drumsticks or all thighs if you prefer, just adjust the quantity as needed.
Tips from Rachel's Step by Step’s video
- Make sure your chicken pieces are dry before seasoning to achieve a good sear. If they're wet, they won't sear properly and will steam instead.
- When searing the chicken, don't move it around for the first 6 minutes to allow for a nice golden crust. If the chicken sticks, it likely needs more time to sear.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4 servings.
- What type of pan is recommended for this recipe?
- A cast iron braiser is recommended, but you can also use stainless steel or a nonstick skillet.
- Can I use different types of vinegar in this recipe?
- Yes, you can substitute rice vinegar with apple cider vinegar if desired.
- How long do I cook the chicken after adding the sauce?
- After adding the sauce, cover and cook the chicken on low heat for 30 minutes, then uncover and spoon the sauce over the chicken for an additional 8 minutes.
No life story here — the video and the recipe are the whole point. All credit to Rachel's Step by Step: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the chicken by removing excess fat from the thighs and ensuring they are dry for better seasoning.
- 2
Mix together the seasoning ingredients: onion powder, garlic powder, black pepper, salt, and smoked paprika.
- 3
Rub the seasoning mixture thoroughly onto each piece of chicken.
- 4
Heat a cast iron braiser over medium heat and add avocado oil.
- 5
Place the chicken in the braiser skin side down and sear for 6 minutes without moving them.
- 6
Flip the chicken and sear the other side for 4 minutes.
- 7
Remove the chicken from the braiser and set aside.
- 8
Add butter to the braiser and let it melt, scraping up any bits from the bottom.
- 9
Add chopped onions, minced garlic, ground ginger, and red pepper flakes to the melted butter and sauté for about 30 seconds.
- 10
Stir in honey, soy sauce, dark soy sauce, rice vinegar, and water, mixing until combined and simmering gently.
- 11
Return the chicken to the braiser skin side up and pour some sauce over the top.
- 12
Cover and cook on low heat for 30 minutes, checking occasionally to ensure it doesn't bubble over.
- 13
After 30 minutes, remove the lid, increase the heat to medium, and spoon the sauce over the chicken for 8 minutes until the sauce thickens.
Heads up — we had to guess a little:
- The quantity for the drumsticks was inferred as '2-3' based on the description in the caption.
Credit where it’s due: this recipe was transcribed from Rachel's Step by Step’s original video on YouTube. Follow them there — it’s their dish.
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