Buttery Honey Garlic Chicken

Hi everybody, it's chicken day. Now I've got four beautiful chicken thighs, bone in, skin on, and I have two leg quarters. Now this honey garlic chicken that I'm preparing today is one of my favorites. I know I always say my Ron absolutely loves this dish, and my Ron absolutely loves that dish. Well, I really love this dish. Not that he doesn't love it too, but I really love it. The chicken thighs have quite a bit of fat on them, so I'm going to remove the excess that is hanging over. See, you just want to take off, you know, what's really hanging over. You don't need that much on it. You can use any combination that you want. All drumsticks, you can use all thighs, just whatever you want, but this is a good combination. You want to make sure that your chicken pieces are nice and dry because your seasoning will stick on a lot better, and if they're wet, you're not going to be able to sear them as good because the water is going to start steaming on you and you won't get a good sear. So you always want to make sure that they're nice and dry. You can keep them wrapped in paper towels and that's even better. Now I'm going to season my chicken. You want to make sure that you have your ingredients already ready. I have one teaspoon of onion powder, one teaspoon of garlic powder, three-fourths teaspoon of black pepper, one teaspoon of salt, half a teaspoon of smoked paprika, but you can use regular paprika, not a problem. Now I like to just mix it all up together like this. This is the easiest way for me to season my chicken and it works beautifully. Now I'm going to get one piece at a time and just go in here, rub it in really good like this, see, and do another one. Then just rub it in, make sure that it's all seasoned. Now I don't like using just salt and pepper. I like using these ingredients because you want the flavor from the inside out. There is nothing worse than having a beautiful dish that needs salt, it needs something, so you want to season well. And it's always just enough for all these pieces. Now you can prepare anywhere from two to four to six pieces with this recipe. And you know fall is just around the corner, so it's that time when you're going to start preparing dishes that maybe take a little bit longer or using your oven a little bit more instead of salads and sandwiches and all that. And this is delicious any time of the year. And here it is, ready to go. I'm going to be using this cast iron leg crusade brazier. Now I like using cast iron, but you need to be careful with it if you're not, you know, very experienced with it. If a recipe calls for medium high heat, I like to set it on medium. If it asks for high, I always set it on medium high. If it asks for medium, I'll go for medium low. You can burn your food if you're not careful when using cast iron. So my brazier is nice and hot. I'm going to add one and a half tablespoons of avocado oil. You can use your favorite oil. You can use stainless steel or you can use your favorite nonstick skillet. So the oil is nice and hot. Now we're going to put our chicken into the brazier, skin side down. Now that you have put them in place, you don't want to move them. You want to set your timer for six minutes. Don't touch them. Don't flip them or anything. Once they are nicely seared, they will just lift off themselves. If you find that they're stuck, it's because you didn't leave them long enough. Six minutes, just like that. So it's been about six minutes. Now I'm going to flip my chicken over and they're nicely seared. Now I'm going to let them sear on this side for four minutes. Don't move them. Just leave them alone. So it's been four minutes. I'm going to turn off the heat for just a little bit and I'm going to remove the chicken and I'm going to let it sit on the side just for a little bit. Now I'm giving the brazier just a little bit of time to cool down, maybe about 45 seconds. So now that my brazier has cooled down a little bit, I'm going to add three tablespoons of butter. This is regular salted butter. I'm going to move the butter around and let it melt. And I'm going to pick up all the bits that were left in the brazier. I'm going to add 1 1⁄4 cup of finely chopped onions. I'm going to add six minced garlic cloves. These were chubby, medium sized. Half a teaspoon of ground ginger. You can use fresh ginger if you want to do that. And half a teaspoon of red pepper flakes. We like just a little bit of a kick. Now I'm just going to move all this around for about 30 seconds. Let them release their flavor in here. It's starting to smell beautiful. I'm going to add my honey. I have one third cup of honey. Add it in here. I'm going to add two tablespoons of soy sauce plus two teaspoons. One tablespoon of rice vinegar, but you can use apple cider vinegar if you want to do that. And one tablespoon of water. Now I'm going to move it around until it all comes in together and I'm waiting for it to come up to a light simmer. Making sure that all these flavors come in together. And you want this set on low heat. You don't want to burn it. If it starts to bubble and get foamy, it's because you've got your heat set too high. It's come up to a light simmer. It's starting to bubble very gently at the bottom and that's what you want. Now I'm going to replace my chicken. Skin side up. And here's the last drumstick. Now I'm going to pour some of this beautiful gravy right on top. Oh, look at this. And you want your heat set like that. Just low and bubbly. You want to baby it. I'm going to replace the lid and I'm going to let it cook like that for 30 minutes. Every now and then you can remove your lid, take a look at it, make sure that it's not bubbling over and let it continue cooking. 30 minutes. So my time is up. It's been 30 minutes. I'm going to remove the lid. As you can see, it's been cooking gently. I'm going to raise the heat to about a medium. I want to have a nice gentle bubble all over like that. And I'm going to leave that lid off. And for eight minutes, I'm going to be spooning this gravy over the chicken. Now, as you can see, it's still very watery, but you're going to see it that as the time goes by, it's going to start getting thicker and thicker. And that's because it's cooking down. The water is evaporating. Eight minutes. Oh, and this sauce is going to be unbelievable. Heavenly. Now, as the time goes by, you'll see that it starts getting thicker and thicker and a little darker. It's going to be nice and sticky, sweet and savory. It's a prize winning dish. You're going to have to trust me on this one. This is a beautiful dish that you can prepare during the holidays. When you have friends over for dinner, you can prepare this dish. And as you can see, I mean, it was just minutes putting it together. Then you just replace the lid and leave it alone. You prepare your sides. I've got two delicious sides that I'm going to show you in a little bit that I'm going to be serving this chicken with. So my time is up. I'm going to turn off the heat. I'm going to bring out my two side dishes because we're going to be ready to serve. So I'm all set up to serve. I've got some beautiful mashed potatoes. Now my honey garlic chicken. And now some of the delicious glaze right on top. And I've got some green beans. Now it's time for the taste test. Oh, this chicken is tender. Beautiful. Oh, oh man. Oh my goodness. And now my homemade iced tea that I can't be without. The flavor of the sweet honey with a soy sauce, the onions and the garlic, and then the chicken that is seasoned so beautifully all together. And so easy. This is my heavenly, delicious honey garlic chicken. If you like my recipe, give me a thumbs up. Send me a comment and tell me where you're watching from. And if you haven't subscribed, please do. Thank you.