Muslos de pollo con miel y ajo

Ingredientes

• 6 pieces bone-in, skin-on chicken thighs (about 2 pounds) (Use boneless for quicker cook time.)
• 2 tablespoons olive oil (Avocado oil can be used for a higher smoke point.)
• 5 cloves garlic, minced (Fresh garlic is preferred; garlic powder as alternative.)
• 1/3 cup honey (Wildflower or clover honey works best.)
• 3 tablespoons soy sauce (Use low-sodium for a healthier option or tamari for gluten-free.)
• 2 tablespoons rice vinegar or apple cider vinegar (Adds brightness and balances sweetness.)
• 1 teaspoon fresh ginger, grated (Optional for warmth.)
• 1/2 teaspoon red pepper flakes (Optional for added heat.)
• 1 tablespoon unsalted butter (Optional for a silky finish.)
• to taste fresh parsley or sliced green onions, for garnish (Adds color and freshness.)

Preparación

1. 1

   --- Preparation ---

2. 2

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

3. 3

   Heat the olive oil in a large skillet over medium-high heat until it shimmers.

4. 4

   --- Cooking ---

5. 5

   Add the thighs skin-side down and sear undisturbed for 6–8 minutes until the skin is browned.

6. 6

   Flip the thighs and cook for another 4–5 minutes.

7. 7

   Reduce heat to medium, push chicken to one side, and add minced garlic and ginger (if using). Cook for 30 seconds.

8. 8

   Pour in honey, soy sauce, and vinegar. Stir to combine until sauce thickens, spooning over the chicken.

9. 9

   Simmer for 3–5 minutes or until sauce is a glossy glaze and chicken reaches an internal temperature of 165°F.

10. 10

    Optional: Stir in butter until melted and glossy. Garnish with parsley or green onions.

11. 11

    Let the chicken rest for 3–5 minutes before serving.