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.

★★★★★ 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


2Gather your ingredients.
3Add the chicken stock, tamari, garlic, ginger, 1/4 cup of the honey, and red pepper flakes to a large skillet.
4Bring the mixture to a light simmer.
5Add the chicken thighs.
6Continue to simmer until the chicken thighs are cooked through, about 25 to 30 minutes.
7Chef’s Note: Flip the chicken thighs about every 5 minutes.
8Remove the chicken and reserve.
9Add the remainder of the honey (1/2 cup) to the pan.
10Continue to simmer until the liquid begins to thicken, about 4 to 6 minutes.
11Return the chicken thighs to the pan.
12Slice the lime in half, and add the juice of half the lime to the pan.
13Chef’s Note: Cut the other half of the lime into two wedges.
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.
16Keep the faith, and keep cooking.

About this Recipe

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