Muslos de pollo con miel y ajo

Ingredientes

• 6 pieces bone-in, skin-on chicken thighs (Richer flavor and crispier skin.)
• 3 tablespoons honey (Use wildflower or clover for delicate sweetness.)
• 4 cloves garlic, minced (The heart of the sauce; don’t skimp.)
• 2 tablespoons soy sauce (Or tamari for gluten-free.)
• 1 tablespoon rice vinegar (Adds bright acidity.)
• 1 teaspoon Dijon mustard (Helps emulsify the glaze.)
• 2 tablespoons olive oil (For searing.)
• 1/4 teaspoon red pepper flakes (Optional; adds a gentle kick.)
• Salt and freshly ground black pepper to taste.
• Fresh parsley or green onions for garnish.

Preparación

1. 1

   --- Preparation ---

2. 2

   Pat the chicken thighs dry and season both sides generously with salt and pepper.

3. 3

   Heat olive oil in a large skillet over medium-high heat until shimmering.

4. 4

   Add thighs skin-side down and sear for 5–7 minutes until golden brown and crisp.

5. 5

   Flip and brown the other side for 3 minutes.

6. 6

   Remove the thighs to a plate and reduce heat to medium.

7. 7

   Add minced garlic to the pan and cook for 30 seconds until fragrant.

8. 8

   --- Cooking ---

9. 9

   Stir in honey, soy sauce, rice vinegar, and Dijon.

10. 10

    Let the glaze bubble and thicken for 1–2 minutes.

11. 11

    Add red pepper flakes if using.

12. 12

    Return the chicken to the pan, spooning sauce over each piece.

13. 13

    Cover and simmer for 10–12 minutes, or until the internal temperature reaches 165°F (74°C).

14. 14

    Uncover and cook another 1–2 minutes to reduce the sauce to your preferred thickness.

15. 15

    --- Serving ---

16. 16

    Garnish with chopped parsley or sliced green onions and serve hot.