My Favorite Honey Chicken Recipe – Honey Glazed Chicken Thighs

I love chicken thighs.  I love their flavor.  I love their texture.  I love their price.  Especially their price.

Because saturated fat has gotten a bad rap (totally undeservedly) most people buy white meat chicken instead of dark meat.  They don’t know they’re missing out on the most delicious, tender, and flavorful part of the bird.

Some of my favorite chicken recipes call for chicken legs or thighs. (Check out my Honey Balsamic Chicken recipe.)

If you enjoy dark meat chicken as much as my family does you’ll love my honey chicken recipe that uses chicken thighs.

This honey glazed chicken thigh dish is sweet, savory and tangy.  It reminds me of my favorite dish from the Asian restaurant in the mall food court – minus the MSG.

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Feel free to half the recipe if 4 lbs of chicken is too much for your family.  I haven’t tried freezing this dish (because my growing boys eat it all), but I bet it would reheat well.  Serve with rice, if you eat grains.  It goes well with carrots, too.

Here’s the recipe. You can find a printable version below.

Ingredients
4 lbs boneless chicken thighs*
1 cup honey
1 cup white wine*
1 cup red wine vinegar*
4 tsp salt
1 cup arrowroot powder
2 tsp garlic powder

Instructions
1. Preheat oven to 375.
2. In a saucepan, combine honey, wine, and vinegar over medium heat.
3. Let the mixture simmer, stirring occasionally, while you do the next step.
4. Cut chicken thighs into bite-sized pieces (about 1 or 2 inches square)
5. In a gallon-size plastic zipper bag, put the arrowroot powder and garlic powder.
6. Seal bag and shake to combine.
7. Put the chicken pieces in the bag in four batches.
8. Seal bag and shake to combine.
9. After each batch is coated with the arrowroot powder mixture, place it in a strainer and shake it over a dinner plate so that the excess arrowroot powder falls onto the plate.
10. Return excess arrowroot powder to the bag before adding the next batch of chicken.
11. Place the chicken pieces in two 13 X 9 baking dishes.
12. Add salt to mixture in saucepan and stir.
13. Pour mixture in even amounts over the chicken in both baking dishes and stir it around to make sure that every piece of chicken is covered.
14. Bake for 40 minutes.

Notes
*The chicken thighs I used happened to be skinless, but I think you could use thighs with the skin on, as well.
*No wine on hand? Use grape, apple or pear juice.
*No red wine vinegar? Use white vinegar or even apple cider vinegar or Kombucha.