Ingredients
Method
Preparation
- Preheat the oven to 400°F (200°C).
- Pat the chicken thighs dry with paper towels. Season both sides with salt and black pepper.
Searing
- Heat an oven-safe skillet over medium-high heat and add 1 tablespoon of butter.
- When it foams, add the thighs, searing 4 to 5 minutes per side until golden.
- Transfer the seared thighs to a plate and set aside.
Making the Sauce
- Lower the heat to medium and add the remaining 1 tablespoon of butter.
- Add the minced garlic and sauté for 30 to 60 seconds until fragrant.
- Whisk in the honey, low sodium soy sauce, ground thyme, and ground ginger until smooth.
- Let the sauce simmer for about 1 minute to meld flavors.
Baking
- Return the chicken thighs to the skillet, spoon the sauce over them, then transfer the skillet to the oven.
- Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C).
Serving
- Remove from the oven and let rest for 3 to 5 minutes.
- Spoon any pan sauce over the thighs, garnish with chopped parsley, and serve.
Nutrition
Notes
Swap honey for maple syrup in a pinch, and use tamari to keep this gluten-free. If you prefer less sweetness, start with 2 tablespoons of honey and add more after tasting.