This honey-garlic chicken is so good you’ll want to lick your fingers.

Honey is the sweet base of the gorgeous glaze, while freshly grated ginger adds a distinctive zing.

Otherwise, the honey can over-reduce in those spots and burn.

honey garlic chicken and mashed potatoes with brussels sprouts

Credit:Victor Protashio; Food Styling: Ruth Blackburn; Prop Styling: Christine Keely

We pair this chicken alongside sweet and tangyBrussels sprouts, echoing the sauce on the chicken.

The honey and balsamic vinegar absorb into the tender sprouts so that theyre perfectly seasoned throughout.

That said, green beans or bok choy would also lend themselves to the same delicious treatment.

ingredients for honey-garlic chicken

Credit:Fred Hardy; Food Stylist: Rishon Hanners; Prop Stylist: Phoebe Hauser

Feel free to swap out the mashed potatoes forrice, too.

What Is Honey-Garlic Sauce Made Of?

We put this honey-garlic sauce on everythingchicken, shrimp, tofu, pork, and even roasted vegetables.

pan-fried chicken thighs

Credit:Fred Hardy; Food Stylist: Rishon Hanners; Prop Stylist: Phoebe Hauser

Try it once and you’ll see why.

Refrigerate leftovers in an airtight container for up to three days.

Heat oil in a large cast-iron skillet over medium-high.

butter blocks in pan with chicken thighs

Credit:Fred Hardy; Food Stylist: Rishon Hanners; Prop Stylist: Phoebe Hauser

Sprinkle chicken on both sides with salt.

Place chicken, skin side down, in hot oil.

Transfer chicken to a plate; reserve 1 tablespoon drippings in skillet.

spooning honey-garlic mixture over chicken thighs

Credit:Fred Hardy; Food Stylist: Rishon Hanners; Prop Stylist: Phoebe Hauser

Return chicken to skillet, skin side up, over medium-high.

Pour honey mixture over chicken; add butter to skillet.

Cook, basting chicken with honey mixture, until butter is melted, about 30 seconds.

finishing honey-garlic chicken

Credit:Fred Hardy; Food Stylist: Rishon Hanners; Prop Stylist: Phoebe Hauser

Finish chicken:

Transfer chicken thighs to a large plate.

Stir remaining 1/2 teaspoon ginger into sauce in skillet, and spoon sauce evenly over chicken.

Serve withMashed Potatoesand Bacon-Balsamic Brussels Sprouts (recipe below).

Bacon-Balsamic Brussels Sprouts

Cook 3 oz.

Transfer bacon to a paper towel-lined plate, reserving drippings in skillet.

Reduce heat to medium.

Add 4 1/2 cups trimmed and halved freshBrussels sproutsto drippings in skillet.

Stir in 2 Tbsp.balsamic vinegar, 1 Tbsp.honey, and 1/2 tsp.kosher salt.

Remove from heat, and garnish with bacon and gratedParmesan cheese.

  • TOTAL 25 MIN.

Note you’ll have to adjust the baking time; particularly for boneless cuts that cook more quickly.

It also uses chili peppers, while Sriracha is made with jalapeno and chile peppers.

Bone-in chicken thighs are started on the stovetop and finished in the oven.