Due to the juicy nature of dark meat, these pan fried chicken thighs pack a ton of flavor. They are also a great way to get the crispiness of fried chicken without using white flour. When I’m feeling decadent, I like to pour some warm honey-garlic sauce over the finished product for even more flavor. This is a quick, flavorful meal for those who are looking to please their taste buds without a lot of time spent in the kitchen.
- 4 Bone-In Chicken Thighs
- 3 tbsp. of olive or sunflower oil
- Salt and pepper to taste
- 2 tbsp. of honey
- 1 tsp. minced garlic
- Splash of hot sauce of your choice (optional)
Season chicken pieces
Heat oil in cast iron pan over medium-high heat
Add chicken to pan, skin side down. Cook for 6-8 minutes, or until skin gets crispy.
Lower heat and flip chicken over. Cook about ten minutes, or until chicken is cooked through.
In a bowl, warm honey until it has the consistency of syrup. Add garlic and hot sauce. Pour sauce over chicken thighs.