SERVES: 4
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
INGREDIENTS
For the Chicken:
- 3 tbsp olive oil
- 4 6-Oz. Boneless, skinless chicken thighs
- 2 tbsp house seasoning
For the House Seasoning:
- 2 tsp Kosher Salt
- ½ tsp Freshly ground black pepper
- 1 tbsp smoked paprika
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
For the Honey Chili Sauce:
- ¼ cup honey
- 1 tsp olive oil
- 2 tsp fresh garlic, finely minced
- ¼ cup fresh lime and/or lemon juice (from 4 limes and/or lemons)
- 1 tsp chili powder (Guajillo is a favorite)
- ¼ tsp fresh cracked black pepper
- ½ tsp Calabrian chili flakes
For serving:
- Fresh parsley, chopped
- 2 Limes and/or lemons, quartered
INSTRUCTIONS
- Make your house seasoning. Simply mix everything in a bowl.
- Add the three tablespoons of olive oil to a large cast iron skillet over medium high heat. Season the chicken thighs with about two tablespoons of the house seasoning. Keep the rest in a jar or sealed baggie and save for the next time you make this dish. Once the oil is hot, place the chicken in the skillet top side down. Cook until browned. About 5 minutes, flip and cook on the other side for about seven minutes until brown.
- While the chicken is cooking, prepare the sauce by adding all the ingredients to a large measuring cup (for easy pouring) and whisk everything together very well. Once you have flipped the chicken and the chicken has cooked for about 12-15 minutes, pour off any excess oil from the skillet.
- Pour the honey chili sauce on the chicken (in the skillet) and reduce the heat as the sauce thickens. Let the sauce continue to simmer for 5-7 minutes. It will start to thicken. Make sure the chicken is coated in all the sauce and check the temperature with a meat thermometer to make sure chicken is cooked through. It should read 165 degrees F. Flip the chicken several times to make sure it is well coated.
- Remove the skillet from the heat and sprinkle the chicken with the parsley. Then, serve with the wedges of lime (or lemon). Enjoy.
This recipe was developed by Diane at MyCuratedTastes.com
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