Description
Yummy, sweet and salty Quick Asian Honey-Glazed Chicken. It doesn’t get any easier than this. Really. It’s delicious and it works…every time. Also it’s economical and perfect for a weeknight meal. You can even marinate the night before to pull out of the fridge and cook the next day. You’ll have it on the table in 20 minutes.
Ingredients
- 8 whole Chicken Thighs, Boneless With Skin Removed
- 1 cup Bottled Italian Salad Dressing
- ½ cups Honey
- 1 Tablespoon Freshly Squeezed Lime Juice
- 1 teaspoon Red Pepper Flakes
- ½ teaspoons Sesame Seeds, For Garnish
- Chopped Green Onions, For Serving (optional)
- Steamed Rice, For Serving
Preparation
1. Trim boneless, skinless chicken thighs of all fat and slice into 1 to 2 inch chunks.
2. Place chicken into a large zip-lock bag and add the bottled Italian salad dressing (I use an inexpensive store brand), then add the honey, lime juice, and red pepper flakes.
3. Tightly seal the bag and smoosh around until combined. Put it into the refrigerator and let it marinate for about an hour (or up to overnight).
4. Heat a cast iron pan or heavy fry pan over medium high heat, then add the chicken mixture with a slotted spoon, or your clean hands. You’ll want to avoid dumping it in as that will be too much marinade in the pan, although you do want at least 1/2 cup of the marinade to cook with the chicken.
5. Cook uncovered over medium high heat for about 20 minutes. It should bubble gently and the marinade will reduce. Stir it frequently. As the marinade cooks down it will transform into a wonderful caramelized glaze. The longer it stays on the heat the darker it will become. Lower the heat and continue to stir to avoid burning. Remove from the pan when chicken is done and it’s the color you like.
6. Garnish with sesame seeds and sliced green onions, if you like and serve with rice.
