Ingredients

The following ingredients have 4 Servings
  • 1/4 cup soy sauce
  • 3 Tablespoons honey
  • 3 Tablespoons olive oil
  • 2 Tablespoons orange juice
  • 2 Tablespoons dijon mustard
  • 3-4 garlic cloves, (minced)
  • 2 teaspoons dried rosemary ((or 1 sprig fresh rosemary, chopped))
  • fresh ground pepper, (to taste)
  • 1.5-2 pounds chicken thighs ((I used boneless, skinless thighs, but you could also use bone-in things with skin))
  • 1 teaspoon salt ((or more/less to taste))
  • 1 teaspoon fresh ground pepper ((or more/less to taste))
  • 1 teaspoon garlic powder ((or more/less to taste))
  • 1 Tablespoon olive oil

Instruction

  • In a small bowl, whisk together all of the ingredients for the sauce and set aside.
  • Sprinkle the salt, pepper, and garlic powder over both sides of the chicken thighs. Heat 1 Tablespoon of olive oil in a large skillet over medium high heat (I like to use my cast iron skillet for this). When the oil is hot, add the chicken thighs and cook for about 5 minutes on each side, allowing the chicken to brown nicely.
  • Pour the sauce over the chicken and reduce the heat to medium. Cover the pan with a lid and cook the chicken for 6-7 minutes. Remove the lid and flip the chicken thighs, spooning the sauce over the top. Continue cooking, uncovered, for 5-10 more minutes. Flip the chicken every few minutes and continue stirring the sauce so that it doesn't burn.
  • Cook until chicken no longer pink and cooked through. Serve with the sauce from the pan spooned over the top of each thigh. Enjoy!