Skillet Chicken Thighs
These tender and juicy skillet chicken thighs are pan-seared until golden brown, then smothered in an irresistible lager and honey-infused sauce.
Servings: 4 servings
Calories: 550kcal
Ingredients
- 6-8 chicken thighs 2.64 lb
Marinade
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 11.15 oz lager
Honey Sauce
- 2 tablespoons olive oil
- 1 small red onion sliced
- 6 garlic cloves crush and peel
- ¼ cup honey
Instructions
- Blot the chicken with paper towels to remove any moisture, then place them in a large bowl. We used skin-on boneless thighs for this recipe.
- Season both sides with salt and pepper.
- Next, pour the beer over all over the chicken.
- Let it marinade for 2 hours in the fridge.
- Pour the oil into a large skillet on medium-high heat. Add the onion and garlic and sauté until they're soft. Stir often to prevent them from getting too brown.
- Remove the chicken from the marinade and add it to the skillet in a single layer, reserving a half cup of the marinade for later.
- Sear the chicken with the skin down for about 3 minutes or until the crispy skin is golden brown.
- Flip the chicken over and sear the other side for another minute.
- Add the reserved marinade and simmer for 3 minutes. For added flavor, use a wooden spoon to scrape up any brown bits from the bottom of the pan.
- Next, add the honey. Let the juicy chicken simmer until the flavorful marinade thickens into a silky sauce.
- Add the chopped parsley.
- Continue to cook until the chicken juices run clear.
- Remove the chicken thighs from the frying pan.
- Drizzle with some of the flavorful pan sauce and serve.
Notes
* For best results, always pat the chicken dry with paper towels before pan-searing. Not only does this help the seasonings stick better, but it also helps the skin crisp up.
* When cooking chicken thighs, avoid overcrowding the pan. You should be able to get 4 thighs in a large skillet. If you're cooking more than that, you should consider cooking them in separate skillets or in batches.
* Invest in a meat thermometer. They're inexpensive and are the best way to make sure your chicken is cooked perfectly every time.
* After it's cooked, allow the chicken time to rest for a few minutes before slicing. This helps redistribute the juice.
* When cooking chicken thighs, avoid overcrowding the pan. You should be able to get 4 thighs in a large skillet. If you're cooking more than that, you should consider cooking them in separate skillets or in batches.
* Invest in a meat thermometer. They're inexpensive and are the best way to make sure your chicken is cooked perfectly every time.
* After it's cooked, allow the chicken time to rest for a few minutes before slicing. This helps redistribute the juice.
Nutrition
Serving: 1 | Calories: 550kcal | Carbohydrates: 25g | Protein: 29g | Fat: 35g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 718mg | Potassium: 445mg | Fiber: 1g | Sugar: 19g | Vitamin A: 136IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg