Directions. Preheat the oven to 400°F. In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, and red pepper flakes, if using.

Remove the skillet from the oven and place it over medium-low heat. Let the chicken and marinade simmer, turning the chicken every 2 to 3 minutes, until the marinade thickens, 15 to 20 minutes.

Sprinkle chicken thighs with kosher salt and black pepper. Place chicken, skin side down, in a large cast-iron skillet over medium. Cook until fat is rendered and skin is crispy, about 15 minutes ...

(The chicken is cooked when a meat thermometer inserted into the thickest part of a thigh registers 165 degrees). Use the tongs to transfer the chicken to a plate.

Juicy, deeply flavorful, and nearly foolproof to cook, chicken thighs consistently make it easy to put a great meal on the table in minimal time. Jodie Kautzmann is an editor, baker, and ...

Preparation 1. Heat the oil in a large Dutch oven or other heavy-bottomed, lidded pot over medium heat. 2. Add onion, garlic, and ginger and stir, cooking just until the onion is soft and tender ...

The chicken is marinated in a mixture of hoisin, soy sauce, honey, garlic and ginger until fully penetrated with flavor. As the chicken bakes in the oven, make a side of garlicky kale to serve on ...

Season chicken thighs on both sides with salt and pepper, dice the onion and add 1 1/2 tablespoons of olive oil to a pan on medium heat. Cook the chicken thighs on each side for five minutes.

pounds skinless, boneless chicken breasts or thighs, cut into 1-inch thick fingers. 1. tablespoon vegetable oil, mayonnaise, or plain yogurt. 1. teaspoon honey or maple syrup. Salt and pepper, to ...