Sobrecoxas de frango com cobertura de mel picante

Ingredientes

• 2 lbs (900 g) bone-in, skin-on chicken thighs (about 6 pieces)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1/3 cup (115 g) honey
• 2 tablespoons soy sauce
• 1 tablespoon hot sauce (Sriracha or Frank's RedHot)
• 1 teaspoon red pepper flakes
• 3 cloves garlic, minced
• 1 tablespoon apple cider vinegar
• 1 teaspoon smoked paprika

Modo de preparo

1. 1

   Prep the chicken: Pat the chicken thighs very dry with paper towels. Season both sides with salt and black pepper. Preheat the oven to 400F (200C).

2. 2

   Make the glaze: Whisk together honey, soy sauce, hot sauce, red pepper flakes, minced garlic, apple cider vinegar, and smoked paprika in a small bowl until smooth.

3. 3

   Sear skin-side down: Heat olive oil in an oven-safe skillet over medium-high heat. Place the thighs skin-side down and cook undisturbed for 4-5 minutes until the skin is golden brown and releases easily from the pan.

4. 4

   Flip and first glaze: Flip the thighs skin-side up. Spoon or brush half the glaze generously over the skin.

5. 5

   Roast in the oven: Transfer the skillet to the preheated oven and roast for 20-22 minutes, until the thickest part of a thigh registers 175F (80C) on an instant-read thermometer.

6. 6

   Broil for the crust: Brush the remaining glaze over the chicken. Switch the oven to broil on high and cook for 2-3 minutes until the glaze bubbles and turns deep amber. Watch closely to prevent burning.