Rating: 4.69 stars
77 Ratings
  • 5 star values: 61
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

This is one of my family's favorite recipes. It's garlic-sweet and the cilantro tops it off.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season the chicken on both sides with salt and pepper.

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  • Cover the bottom of a cast iron skillet with olive oil and bring to medium-high heat. Add chicken and brown on one side, 3 to 5 minutes. Flip chicken, and add onion and garlic; continue to cook until chicken is mostly (but not fully) cooked and onion and garlic are soft, 5 to 7 minutes more. Remove chicken to a plate.

  • Add honey, soy sauce, onion powder, garlic powder, and onion powder to the skillet. Stir and scrape the bottom of the pan with a wooden spoon to get the garlic and onion to mix with the liquid.

  • Put chicken back into the pan, cover, and reduce heat to medium. Cook until no longer pink in the center and juices run clear, about 10 more minutes, turning once halfway through. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

  • Place on a serving tray and drizzle liquid from the pan on top. Sprinkle with chopped cilantro before serving.

Cook's Note:

You can use skin-on or skinless chicken thighs. You can use 1 entire medium head of garlic, chopped, instead of cloves, and parsley instead of cilantro.

Nutrition Facts

368 calories; protein 25.3g; carbohydrates 37.9g; fat 13.4g; cholesterol 87.5mg; sodium 986.2mg. Full Nutrition
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Reviews (28)

77 Ratings
  • 5 star values: 61
  • 4 star values: 13
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/07/2021
This dish is delicious! My husband said it's the best new recipe I've made in at least two years. I only did a couple things differently, but they are just personal preferences and did not change the flavor of the dish. I removed the chicken thighs to have more room for the onion and garlic. I let those cook in the sauce until they had cooked down a little and then added the chicken back. I let the thighs simmer in the sauce for about an hour uncovered to get them nice and tender and to let the sauce thicken a little, but I'm sure they would be fine sooner if you didn't want to wait that long. I served them with rice and steamed broccoli. There was plenty of sauce to drizzle over the broccoli, which is always a plus. This was truly as good, or actually better, than Chinese take-out. This is a keeper! Read More
(7)
Rating: 5 stars
01/11/2021
This was delicious!! The chicken was so tender. I added a pinch of ginger and used chopped green onion instead of cilantro. I will definitely make this again!! Read More
(4)
Rating: 5 stars
01/21/2021
This was Very Good!! Very Juicy and Tender! I cooked this with a Grain called Farro instead of Rice, it went Very Well! Will Definitely Make this Again! Read More
(4)
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Rating: 5 stars
03/01/2021
I made this last night and it was outstanding. My Wife and children loved it so much. Best chicken dinner I've made in quite sometime. loved the Honey a Soy sauce combination. Read More
(2)
Rating: 5 stars
11/03/2020
Great dish! the flavours were delish and it was easy to make. Read More
(2)
Rating: 5 stars
04/20/2021
I usually don’t put reviews on, but this was delicious! I used 3/4 cup honey instead of 1 cup. I also sprinkled sesame seeds on top of the chicken. Read More
(1)
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Rating: 4 stars
01/17/2021
I did what connie r did, removed the almost-cooked chicken thighs from the pan, and then added the garlic and onions so they’d have more room to cook without the chicken thighs in the way, then added them back to cook completely. I skipped the cilantro because I don’t like it and didn’t substitute parsley because I didn’t think it was necessary. I think I might add about a half cup of water along with the honey and soy sauce, as the flavor was a little strong for me. Still good, served it with rice and sugar snap peas. This is just a tip regarding the honey: I bought a 12 oz (net weight) bottle of honey, thinking it would be more than enough for the 8 ounces I needed. It BARELY filled my 1 cup measuring cup. I guess honey, because it’s so thick, isn’t measured in FLUID ounces. Don’t know that I ever ran across that info before. I’ll definitely look that up. Just glad I didn’t buy an 8 ounce bottle! Read More
(1)
Rating: 4 stars
01/01/2021
Didn't have a cast iron skillet, used my largest non-stick pan - will probably use the wok next time as I missed getting that seared, crispy exterior on the chicken. Quick and easy to make, garlic is not too over-powering, cilantro adds a great flavor pop at the end. I thickened up my sauce with a bit of corn starch. Served with steamed Asian veggies and basmati rice. Delish! Read More
(1)
Rating: 5 stars
11/03/2020
I love this dish. Really awesome. Read More