These proportions make a very tart sauce, which I loved. Halve the lemon juice, or add more honey to taste.
- 2 boneless/skinless chicken thighs
- 4-6 cloves of garlic chopped finely (depending on size)
- 6 whole cloves of garlic
- Equal amounts of lemon & honey (about 1/4 cup). This made it tart, which I loved, but if you want it on the sweeter side, use more honey, or less lemon juice!
- 1 Tablespoon soy sauce
- 1 Tablespoon rice wine vinegar
- 2 green onions, chopped
- 1 Tablespoon of oil for searing
- Set oven to 350°F
- Zest 1-2 lemons (depending on how tart you want it)
- Juice the lemons
- In a saucepan, whisk chopped garlic, lemon juice, honey, soy, and rice wine vinegar together
- Heat oil in an ovenproof skillet
- Brown both sides of the chicken on the stovetop in the skillet
- Brush top side of the chicken with the sauce, flip chicken over
- Add the 6 whole cloves of garlic on and/or around the chicken. Or, cut small pockets in the chicken, and stuff them with the cloves.
- Drizzle 1 Tablespoon of sauce over each thigh
- Put skillet and chicken in the oven
- Use a thermometer to check doneness. Took about 20 minutes in our oven. Thighs should go to about 175-180°
- While chicken is cooking, turn heat on the saucepan to medium, and heat/reduce remaining sauce until it'll hold to the back of a spoon. Whisk a lot during this, it's very easy to burn. Also, I used a non-stick saucepan to help the sauce not stick.
- Remove chicken, plate, and pour thickened sauce over each thigh
- Sprinkle green onions and lemon zest over the chicken. Sesame seeds would taste wonderful on top as well!
- I made this with rice, but use whatever starch or vegetable you might prefer. It was really good with the chicken set on the rice, and the sauce coating the chicken, and seeping into the rice.