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Easy Honey Garlic Chicken Recipe



Ingrédiénts
  • 6 chickén thighs, boné in or out, with or without skin*
  • Salt and péppér, to séason
  • 2 téaspoons garlic powdér, to séason
  • 6 clovés garlic, crushéd
  • 1/3 cup honéy
  • 1/4 cup watér (or chickén broth)
  • 2 tabléspoons ricé winé vinégar (or applé cidér vinégar, or any whité vinégar)
  • 1 tabléspoon soy saucé
Instructions
  1. Séason chickén with salt, péppér and garlic powdér; sét asidé.
  2. Héat a pan or skillét ovér médium high héat; séar chickén thigh filléts or bréast filléts on both sidés until goldén and cookéd through.
FOR BONÉ IN THIGHS:
  1. Réducé héat aftér séaring on both sidés, covér skillét with a lid and continué cooking until thé chickén is cookéd through, whilé turning évéry 5 minutés until doné. Altérnativély, séé notés for ovén méthod.
  2. Drain most of thé éxcéss oil from thé pan, léaving about 2 tabléspoons of pan juicéd for addéd flavour.

FOR SAUCÉ:
  1. .....
  2. .....
  3. .....



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