In bringing out this honey butter chicken recipe, we experienced spring in our steps. The incredible aroma of melted honey and butter alone is worth lift three fingers in salute.
25.5 oz skin-on bone-in chicken thigh, 4 cutlets
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
1 tbsp unsalted butter
1 tsp garlic, minced
2 tbsp honey
1/2 cup unsalted chicken broth
2 tbsp lemon juice
1 tbsp parsley
▢25.5 oz skin-on bone-in chicken thigh 4 cutlets
▢1/2 tsp salt
▢1/2 tsp ground black pepper
▢1/2 tsp garlic powder
▢1 tbsp unsalted butter
▢1 tsp garlic minced
▢2 tbsp honey
▢1/2 cup unsalted chicken broth
▢2 tbsp lemon juice
▢1 tbsp parsley
Season the chicken thighs with salt, ground black pepper, and garlic powder. Let sit for 15 minutes.
Preheat the oven to 400℉.
In a cast-iron skillet, heat 1 teaspoon of butter over medium heat, place the chicken thighs skin side down. Sear the first side (skin side) for 6 minutes and the second side for 3 minutes. Remove from the skillet.
Bake the seared chicken thighs for 20 minutes in the oven at 400℉.
Remove the chicken thighs from the oven, transfer them to a clean plate.
Make the honey butter sauce. On the same skillet used for the chicken, turn on high heat and add these ingredients successively: minced garlic, 2 teaspoons of butter, honey, lemon juice, and chicken broth.
Transfer the chicken cutlets back into the skillet. After 1 minute, reduce the heat to medium. After 5 minutes, flip the chicken cutlets to the other side, let sit for a minute and turn off the heat.