Hot Honey Chicken Skillet

Tender, juicy chicken, smothered in an irresistible hot honey sauce. It's super easy to make, and delicious with any side!

Prep: 15

Cook: 20

Total: 35

Yield:6 chicken thighs

Add ½ cup hot honey, ¼ cup low-sodium soy sauce, 1 teaspoon garlic powder, 1 pinch cayenne pepper (optional), and 2 tablespoons water to small mixing bowl. Whisk ingredients together until fully combined, then set bowl aside.

Place 6 large bone-in, skin-on chicken thighs on cutting board. Pat chicken thighs completely dry on all sides with paper towels.
Liberally season all sides of chicken thighs with generous amounts of salt and freshly cracked black pepper. Set chicken aside.
Place large skillet on stovetop over medium-high heat. When skillet is hot, place seasoned chicken thighs in skillet skin-side down. Sear chicken thighs 5 to 7 minutes, or until skin is golden and releases easily from skillet. Note: if chicken skin sticks to skillet, let chicken sear until skin releases easily.
When able, flip chicken thighs over and remove skillet from heat. Pour prepared hot honey sauce into skillet, covering chicken thighs, then return skillet to heat.
Sear chicken skin-side up 5 to 8 minutes or until internal meat thermometer inserted into thickest area of chicken reads 162° Fahrenheit. Spoon hot honey sauce over chicken thighs often while cooking.
Once chicken reaches target internal temperature, remove skillet from heat and set aside. Allow chicken thighs to rest in skillet 3 to 5 minutes or until internal temperature reaches 165° Fahrenheit. Spoon hot honey sauce over chicken often while resting. Note: if sauce is thinner than desired, transfer chicken to large plate and set aside to rest. Reduce heat under saucepan to low and simmer sauce until thickened to desired consistency.

Once chicken thighs have rested and sauce is as desired, transfer chicken thighs to serving plates. Spoon hot honey sauce over tops of chicken thighs and serve immediately with desired sides.