Brown Butter Honey Garlic Chicken Recipe


  • 20 oz 6 organic (small) chicken thighs
  • Salt
  • Ground black pepper
  • 2 tablespoon unsalted butter softened
  • 4 cloves garlic minced
  • 1 tablespoon chopped parsley
  • Lemon slices for garnishing


  • 4 tablespoons honey
  • 1 tablespoon Apple Cider Vinegar
  • 1/3 cup chicken broth
  • 1/4 teaspoon salt or to taste
  • 3 dashes cayenne pepper


  1. Season the chicken thighs with salt and ground black pepper on both sides of the chicken. Add all the ingredients for the Sauce in a bowl, whisk and mix well. Set aside.
  2. Heat up a skillet (cast-iron preferred) and pan-fry the chicken thighs (skin side down). Turn the chicken over and pan fry until the skin becomes golden brown and the meat side becomes nicely browned and crispy. Set aside.
  3. Discard the chicken fat on the skillet. Add the butter and let melt and foam, until the butter turns light brown. Add the garlic and saute for 10 seconds. Transfer the chicken back into the skillet and then add the Sauce. Turn the heat to low to simmer and reduce the sauce to a thicker consistency, or until they turn sticky, golden brown, and that the chicken is cooked through. Flip the chicken over a couple of times. Turn the heat off, garnish with the parsley and lemon. Serve immediately.

Recipe source: rasamalaysia

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