Chicken Thighs Braised in a Soy/Honey Sauce

Andy Anderson !


Here is a simple dish to put together that will have your guests thinking you spent all day in the kitchen… slaving over a hot stove.

Totally yummy, and full of deep rich flavors, you’ll want to put this on your permanent rotation.

So, you ready… Let’s get into the kitchen.

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★★★★★ 1 vote
10 Min
30 Min
Stove Top



4 medium
chicken thighs, bone-in, skin on
1 c
chicken stock, not broth
1/4 c
tamari sauce
3 clove
fresh garlic, minced
2 Tbsp
fresh ginger, grated
1/2 tsp
crushed red pepper flakes
3/4 c
fresh clover honey
1 medium
1/4 c
scallions, chopped, for garnish


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2Gather your ingredients.

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3Add the chicken stock, tamari, garlic, ginger, 1/4 cup of the honey, and red pepper flakes to a large skillet.

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4Bring the mixture to a light simmer.

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5Add the chicken thighs.

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6Continue to simmer until the chicken thighs are cooked through, about 25 to 30 minutes.

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7Chef’s Note: Flip the chicken thighs about every 5 minutes.

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8Remove the chicken and reserve.

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9Add the remainder of the honey (1/2 cup) to the pan.

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10Continue to simmer until the liquid begins to thicken, about 4 to 6 minutes.

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11Return the chicken thighs to the pan.

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12Slice the lime in half, and add the juice of half the lime to the pan.

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13Chef’s Note: Cut the other half of the lime into two wedges.

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15Serve while still warm with rice or potatoes, or in this case some al dente spaghetti, garnish with some chopped scallions and a lime wedge. Enjoy.

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16Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Heirloom