Sticky Tamari Honey Chicken Thighs Recipes

BEST INSTANT POT CHICKEN THIGHS WITH HONEY GARLIC SAUCE

Steps:

• First, use a few pieces of paper towel to remove as much moisture as possible from your chicken thighs.
• Next, turn on the Instant Pot's sauté feature. Add olive oil and then sear both sides of each chicken thigh for 2-3 minutes to give them a nice brown.
• While the chicken thighs are sauteing, prepare the honey garlic sauce. Mix together minced garlic, honey, soy sauce, and chili garlic sauce.
• Once the chicken thighs are done browning, turn off the sauté function and then pour on the honey garlic sauce. If your Instant Pot easily gets the burn notice often, feel free to use your trivet for your chicken. We have never gotten the burn notice when making this recipe, but feel free to use the trivet just in case.
• Close your Instant Pot and turn the valve to seal. Turn your Instant Pot to manual > high pressure > and set the timer for 5 minutes. It will take around 10 minutes for the pressure to build before it starts counting down from 5 minutes.
• When the timer goes off, quick release your Instant Pot by opening the valve.
• Remove the lid and then remove chicken thighs.
• Option to serve immediately and pour the sauce over the chicken thighs. Or, you have the option to thicken your sauce with a cornstarch slurry. To thicken, turn on the Instant Pot's saute feature (you need the heat to ignite the thickening agent). Then, whisk together cornstarch and water until the cornstarch dissolves to create a cornstarch slurry. Pour the slurry into the sauce and whisk until the sauce thickens.
• Pour the sauce over the chicken and serve with sesame seeds and your favorite grain and veggies.

STICKY TAMARI & HONEY CHICKEN THIGHS

Steps:

• Heat oven to 180C/160C fan/gas 4. Slash the skin on each chicken thigh 2-3 times. Mix the marinade ingredients together in a large bowl. Toss the chicken in the marinade until completely coated, then either cook straight away or cover and chill for a few hrs to marinate.
• To cook, place the chicken in a shallow roasting tin in a single layer and pour over the marinade. Bake for 35-40 mins. Drizzle with honey, place under a medium grill and cook for 3 mins more, until the skin is golden and crisp.
• Place the chicken on a serving plate and tip all the cooking juices into a small saucepan, pouring off any excess fat. Over a medium heat, bubble down the juices until thick and syrupy. Drizzle over the chicken and scatter with coriander.

HONEY-AND-SOY-GLAZED CHICKEN THIGHS

Steps:

• Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
• On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
• Drizzle the chicken with the remaining glaze and serve with lemon wedges.

STICKY TAMARI & HONEY CHICKEN THIGHS

Steps:

• Slash the skin on the chicken thighs 2-3 times. Mix the marinade ingredients in a large bowl. Toss the chicken in the marinade until completely coated and cover and chill for 1/2 - 8 hours.
• When you are ready to cook, heat the oven to 350°F Place the chicken in a shallow roasting tin in one layer and pour over the marinade. Bake for 35-40 minutes.
• Drizzle with the honey and place under a medium broiler and cook for 3 more mins until the skin is golden and crisp.
• Place the chicken on a serveing plate and tip all the cooking juices into a small saucepan, pouring off any excess fat. Over a medium heat, bubble down the juices until thick and syrupy. Drizzle over the chicken and serve.

TAMARI AND GARLIC MARINATED CHICKEN THIGHS WITH COCONUT RICE RECIPE - (4/5)

Steps:

• Chicken Thighs: In a bowl, press in the garlic, and grate in the ginger. Add the Tamari, rice wine vinegar, olive oil and honey. Pepper to taste. Whisk to combine. Toss the chicken in the marinade until completely coated, then either cook straight away or cover and chill for a hew hours to marinate. To cook the chicken thighs, heat grill pan over medium-high heat. Place the chicken pieces on the grill pan and cook 4-5 minutes on each side. Pour remaining marinade into a small saucepan. Bring to a boil and cook for 5 minutes. Glaze the thighs with the remaining marinade mixture. Continue to turn and grill the thighs until cooked through and well glazed - 10 to 12 minutes. Coconut rice: Place rice in a saucepan with water, coconut milk, and salt. Bring to a boil over high heat. Stir the rice once and reduce the heat to low. Cover the pot tightly with the lid and continue cooking for 15 minutes. Remove rice from heat and let stand for 5 minutes. To Serve: Remove to a platter and sprinkle with the scallions and sesame seeds. Serve with coconut rice.

HONEY-GARLIC CHICKEN THIGHS

Steps:

• Season chicken with garlic powder, salt, and pepper.
• Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind.
• Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.