1 lb chicken thighs, deboned and skin on
1 pinch salt
black pepper
2 teaspoons olive oil
4 cloves garlic, minced
3 tablespoons honey
3 teaspoons Dijon Mustard
1/4 cup water
1 pinch salt


1 Debone the chicken thighs but keep the skin on. Sprinkle some salt and black pepper on both sides of the chicken.

2 Heat up a skillet on medium heat and add 1 teaspoon olive oil. Pan-fry the chicken on both sides until cooked. Discard the fatty oil from the chicken skin but save the juice from the chicken. Set aside.

3 Heat up a sauce pan with the remaining 1 teaspoon olive oil and stir-fry the garlic until slightly browned. Add the honey, Dijon Mustard, water and salt. Stir to combine well. Transfer the sauce into the skillet, turn on the heat on the skillet and stir to make sure that the chicken is nicely coated with the Honey Dijon sauce. Remove from heat and serve immediately.

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