Honey Garlic Chicken
Ingredients
Chicken:
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon apple cider vinegar or red wine vinegar
- 4 to 5 cloves garlic, finely minced or 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon coarse kosher salt (use half for table salt)
- ½ teaspoon onion powder
- Pinch black pepper
- 1 ½ to 2 pounds boneless, skinless chicken thighs (trimmed) or chicken breasts
Sauce:
- ⅓ cup honey
- 2 cloves garlic, finely minced or 1/2 teaspoon garlic powder
- 1 tablespoon soy sauce
- 1 teaspoon apple cider vinegar or red wine vinegar
Instructions
- For the chicken, in a small bowl whisk together the olive oil, soy sauce, vinegar, garlic or garlic powder, smoked paprika, salt, onion powder, and pepper.
- Place the chicken in a shallow dish or ziploc bag. Pour the marinade over the chicken, scraping out every last bit, and toss the chicken until evenly coated. It's not a large amount of marinade, but it should easily coat the chicken in a thin layer.
- Cover the dish/seal the bag and refrigerate for at least 2 hours or up to 12 hours.
- Preheat a grill or air fryer to medium heat (about 375 degrees F).
- For the sauce, in a small bowl, whisk together all of the sauce ingredients until smooth. If the honey is too thick, lightly warm in the microwave for 5 to 10 seconds and then whisk to combine. Measure out about 3 tablespoons of the sauce and set aside for later to serve with the cooked chicken.
- Cook the chicken for 5 to 6 minutes per side for chicken thighs and 3 to 4 minutes per side for chicken breasts (exact time will depend on thickness of the chicken).
- During the last minute of cooking, brush the sauce liberally on both sides of the chicken.
- Let the chicken rest for 4 to 5 minutes before slicing or serving. Drizzle the chicken with the reserved sauce. Serve warm.
Notes
Chicken: If using chicken breasts, I recommend pounding to an even thickness or cutting thick chicken breasts in half lengthwise to form two thinner cutlets.