Honey Garlic Chicken Thighs ~ Naturally Gluten Free

 

Honey Garlic Chicken Thighs 

Make the Honey Sauce: Combine in a small bowl whisk together, and set aside

1/3 Cup Honey

1/3 Cup Chicken Stock

1 TBL Rice Vinegar or Apple Cider Vinegar

1 TBL Soy Sauce

In a medium bowl add:

6-8 Chicken Thighs, Boneless and Skinless

add:

Salt and Pepper to Taste 

2 TBL Corn Starch (Gluten Free)

Toss the Chicken in the Cornstarch mixture until fully coated.

In a Large Non-Stick Skillet add:

2 Tbl Oil of your choice

Heat over High Heat

Add:

The Chicken Thighs, cook on one side until golden brown about 4-5 Minutes, 

Turn over and cook an additional 2-3 Minutes

Turn heat down to medium 

Add:

1 TBL Unsalted Butter or Ghee and melt

Add Minced Garlic to Taste, cook for 1 Minute so the garlic doesn't burn

Add the Honey Sauce to the Pan. Turn up the heat Medium/High and bring the Sauce to a Boil. 

Turn the heat down to a Simmer and cook 4-5 Minutes until the Sauce is Thickened and Reduced.

After a couple of minutes turn the Chicken over a few times so the Sauce is coating 

the entire pieces of Chicken. Cook until the Chicken is no longer pink inside. I use a 

Digital Thermometer inserted into the center, when it reaches an internal temperature of 165* 

this chicken is done. 

If you uses thicker pieces of Chicken it can take a few minutes longer to cook.

Serve the Chicken with Rice or Cauliflower Rice

I used Green Giant Riced Veggies ~ Cauliflower Risotto Medley

Optional: Garnish with Chopped Parsley and Crushed Red Pepper Flakes.