Honey Butter Chicken

Ingredients

• 6 chicken thighs (bone-in, skin-on (But you can use boneless skinless chicken thighs, although they'll cook in half the time).)
• Salt and pepper (to taste)
• 6 tablespoons unsalted butter (divided )
• 1/4 cup 4 tablespoons honey
• 1 tablespoon minced garlic (or 4 cloves garlic, minced - Garlic powder works in a pinch. Use 1/4-teaspoon for every fresh clove.)
• 2 tablespoons fresh squeezed lemon juice (Lime works as well.)
• 2-4 tablespoons chicken broth (OPTIONAL - This can be replaced with vegetable broth or water.)
• 4 Lemon wedges (to serve - Or try lime wedges.)
• 2 tablespoons fresh chopped parsley ( - You can also try cilantro or basil. OPTIONAL)

Instructions

1. 1

   Position an oven shelf about 8-inches away from heat element of your oven broiler. Turn on the broiler!

2. 2

   SEASON: Pat chicken dry with paper towel, then season the thighs well with salt and pepper. Heat a large cast iron skillet over medium high heat until sizzling hot. Then, melt 2 tablespoons of butter.

3. 3

   SEAR the chicken thighs, skin side down first, until the skin is nice and crispy (about 5 minutes). Flip and sear again until golden and crisp (about another 5 minutes). Drain most of the excess grease from the pan, leaving 2 tablespoons of the pan juices for added flavor. Transfer chicken to a warm plate and reserve.

4. 4

   MAKE THE SAUCE: Melt the 4 remaining tablespoons of butter over medium heat in the same skillet you seared the chicken, scraping any bits left over from the chicken with a spatula.

5. 5

   Stir the butter and swirl the pan now and then for about 3 minutes or until the foam settles and the butter starts to become golden brown with a nutty aroma.

6. 6

   Stir in the honey and let it dissolve into the butter. Then add in the garlic and sauté for about 1 minute until fragrant. Stir in the lemon juice until combining all of the flavors together. Add the chicken back into to the browned butter/honey mixture in the skillet.

7. 7

   COOK SKIN SIDE UP for 5 minutes in the sauce, while basting the tops or chicken skin with the pan juices. Reduce heat to medium-low, cover the skillet with a lid, and allow the chicken to cook until cooked through.

8. 8

   Just make sure to flip the thighs every 5 minutes or so until done (about extra 10-15 minutes depending on the size of the thighs). If needed, adjust the salt and pepper! Stir in 2-3 tablespoons of chicken broth if the sauce becomes to thick.

9. 9

   BROIL: Transfer the skillet to your oven to broil for 2-3 minutes, or until the chicken skin is nicely charred.

10. 10

    ALTERNATIVELY FOR OVEN BAKED CHICKEN: Preheat oven to 400°F or 200°C. Sear chicken in a cast-iron skillet, skin side down first, for 3 minutes. Flip and sear for additional 3 minutes until browned.

11. 11

    Transfer the chicken to a plate; make the sauce following the recipe instructions above, then add the chicken into the sauce. Transfer to the oven to bake for 20-25 minutes until fully cooked through and no longer pink inside. Change oven settings to broil, until nicely charred on the tops (2-3 minutes).

12. 12

    SERVE with lemon wedges around the chicken and chopped parsley on top, drizzled with the pan juices. Steamed veggies such as asparagus go well with it!