Honey Butter Chicken
RachelIngredients
- For the Chicken
- ▢1.5 pounds chicken thighs boneless, skinless
- ▢2 tablespoon soy sauce
- ▢1 tablespoon honey
- ▢1 teaspoon garlic powder
- ▢¼ teaspoon salt
- ▢Freshly cracked black pepper
- Honey Butter Sauce
- ▢¼ cup soy sauce
- ▢¼ cup honey
- ▢4 garlic cloves minced
- ▢¼ cup water
- ▢3 tablespoon unsalted butter
- ▢1 teaspoon corn starch
- bok choy or brocollini
- cooked rice
Instructions
In a large bowl, add chicken thighs, soy sauce, honey, garlic powder, salt and pepper. Marinate for 10 mins up to overnight. Preheat air fryer to 425F for a few mins. Add chicken thighs (don’t overcrowd and cook in batches as needed) and air fry for 11-14 mins until browned and cooked through (internal temperature should be 165F or more) If you don't have an air fryer, see alternative cooking methods in the notes below. While the chicken is cooking, combine soy sauce, honey, garlic, water, and cornstarch in a cup or bowl and set aside. In a medium shallow pan on medium heat, add butter and let it melt down then add the sauce and cook down for 1-2 mins until thickened. Remove and set aside.
Once chicken is done, pour the sauce over the chicken and coat evenly (save a little sauce for dipping later). Serve chicken with fluffy white rice, veggies, and other sides you desire.
Notes Alternate Methods: If you don't have an air fryer, you can pan-fry the chicken on each side for 4-6 mins or bake them in the oven at 400F for 20-25 mins. Make sure the internal temperature reaches 165F.