- I love a one-pan chicken dinner, and today I'm making these wonderful honey-glazed chicken thighs.

It's really easy.

Let me show you.

[light upbeat music] I have six boneless, skinless chicken thighs, and the first step is I wanna blot them dry to make sure that there's no excess moisture on top.

And now I'm going to season them generously with good pepper and a big sprinkle of salt.

This is self-rising flour, and we know that self-rising flour has a little bit of leavening in it.

Now, we're not baking, but I have found that even in cooking the chicken, you get this beautiful little bit of puff from that self-rising flour, which is why I think it's the perfect thing to do in this recipe.

So this is called dredging.

All that means is a light little dusting of the flour.

Now, when this light coating of flour cooks, it is going to make just enough of a light crust that my sticky honey glaze is going to cling to this chicken even better.

Now, let me get my skillet ready, wash my hands, and we'll be ready to cook chicken.

I'm going to cook the chicken in my trusty cast iron skillet, and I want it to get beautifully browned.

And one way to encourage browning is to use a combination of oil and butter.

We'll let that melt and get good and sizzling.

So my butter is melted, everything's nice and bubbling hot, and I'm gonna put my chicken in the pan.

I'm going to put them in a single layer so that each one will come in contact with this hot fat and this hot pan and start getting browned.

I'm encouraged that I heard that chicken go into the pan.

If you put something in a pan and don't hear a thing, it's probably not hot enough.

Now, I'm gonna let these be for three to five minutes until they're nice beautifully browned on the bottom.

And you don't have to do a thing.

Matter of fact, your chicken will look better and turn out better if you just leave it alone those first few minutes.

Then I'll peek and flip 'em over when it's time.

So this is beautifully browned.

About five minutes on the first side, about three minutes on the second.

There we go.

Now, I've transferred this to a plate where it's gonna hang out for just a little bit of time it takes me to finish this beautiful pan sauce.

I saved back just a tiny bit of butter from when I was browning so that I can put a little bit more back in to cook my garlic.

And this will only need to cook 20, 30 seconds until I can smell that gorgeous garlic.

And then I'm going to add my honey.

And this honey is going to liquefy when it hits this heat, mix with that garlic, mix with those chicken juices.

And this is our glaze.

Now, I like a bit of heat, and what I use is some jalapeno hot sauce.

Now, this isn't all that hot, it's more zesty than anything.

Vinegar is the first ingredient.

So it's really adding some acidic balance to this honey.

And look how quickly this gorgeous glaze comes together.

Now, I'm going to return my chicken to the pan and let the chicken hang out in this beautiful sauce for a few minutes to finish cooking.

And then I'm gonna pop this under the broiler till it gets good and bubbly and sticky.

[light upbeat jazzy music] Is this not gorgeous?

Look at this.

Sticky, sweet, bubbly, bright, and a few garnishes.

This is a little bit of scallion and some beautiful parsley leaves.

You don't have to chop it, just sprinkle 'em right on there.

And lemon.

You know how I love acidity as the last finishing touch on a dish.

I'm gonna put a generous squeeze of bright, sunny lemon juice on this.

Honey-glazed chicken thighs.

Friends, this recipe is so easy and so interesting, and it is going to serve you well for year after year, meal after meal.

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