Chicken Thighs with Honey and Sweet Chili Sauce
Published 2024-04-25
2 chicken thighs, bone-in, skin on
Olive oil
½ teaspoon oregano
Salt
1-2 potatoes, chopped
3 small carrots
2 Tbsp olive oil
1 Tbsp butter
1 small onion, chopped
2 large cloves of garlic
Handful of parsley
1-¾ oz (52 ml) sweet chili sauce
1 Tbsp lemon juice
1.5 Tbsp soy sauce
¼ Tbsp Dijon mustard
Directions:
Preheat the oven to 395°F.
Quick spritz the thighs with olive oil and rub on both sides.
Salt and pepper the thighs on both sides and massage into the meat.
Add the olive oil and the butter to an oven safe pan and heat to medium
Add the thighs and sear the meat on both sides to form a golden crust
Remove the chicken and place aside
To the same pan, add the onions and saute for 2 minutes
Add the potatoes and saute for 2 minutes
Add carrots and saute for 2 minutes.
Add garlic and parsley and stir
Use a second clean pan for the following steps (pan doesn’t have to be oven safe):
Add 90 ml honey, 100 ml sweet chili sauce, 2 tablespoons lemon juice, 3 tbsp soy sauce, and 3/4 tbsp Dijon mustard to this pan.
Heat until this mixture thickens a bit.
Place the cooked chicken thighs on top of the vegetables and potatoes.
Pour the thickened honey-chili sauce over the thighs.
Cook for 25-35 minutes until the meat’s internal temperature is at least 165°F.
All Comments (2)
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Looks so delicious 🥰😋👌👍
