6 chicken thighs, bone in or out, with or without skin*
Salt to season
6 cloves garlic, crushed
⅓ cup honey
¼ cup water (or chicken broth)
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
Full recipe from : yummly.com
Season chicken with salt; set aside.
Heat an oven-proof skillet over medium high heat; sear chicken on both sides until golden and cooked through. (If using bone-in thighs: reduce heat after searing on both sides, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done. If using skin-on thighs: sear skin-side down first until golden before turning, and continue cooking until the chicken is JUST cooked through.)
Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavour.
Arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water, vinegar and soy sauce. Increase heat to medium-high and continue to cook until the sauce begins to reduce down and thicken slightly (about 3-4 minutes).
Garnish with parsley and serve over vegetables, rice, pasta or with a salad.