Honey Garlic Chicken
Serves 1
Directions
- 1Rinse and drain chicken. Toss with milk in a bowl, fully submerging. Cover and refrigerate for 1 hour.
- 2Drain and rinse chicken until water runs clear. Dry the bowl.
- 3Cut 4–6 slashes per drumstick to the bone. Pat chicken dry and return to the bowl.
- 4Toss chicken with 1/4 cup olive oil, 1/2 tsp salt, and 1/2 tsp pepper. Cover and refrigerate for at least 1 hour or up to overnight.
- 5Whisk 1/4 cup honey, 2 tablespoons soy sauce, 2 tablespoons distilled white vinegar, 2 tablespoons sugar, the remaining 1/2 tsp salt, and remaining 1/2 tsp pepper; set aside.
- 6Toss chicken in settled oil. Stretch skin over meat and place skin-side down in a 12-inch nonstick skillet. Drizzle remaining oil over top.
- 7Cook over medium-high heat, turning occasionally, until chicken is spotty golden, approximately 10 minutes.
- 8Reduce heat to medium, cover, and cook, turning occasionally, until chicken reaches 185°F, approximately 20 minutes.
- 9Spoon 6 tablespoons of finely chopped garlic into pooled oil between drumsticks; cook until fragrant, approximately 30 seconds.
- 10Toss chicken to coat with garlic. Add the prepared sauce, scraping browned bits from the pan.
- 11Increase heat to medium-high and baste continuously until the sauce has thickened, approximately 2 minutes.
- 12Stir in 2 1/2 tablespoons of butter until the sauce is glossy, approximately 30 seconds.
- 13Serve the honey garlic chicken immediately.
Ingredients
- 3 pounds chicken drumsticks, trimmed
- 2.5 cups milk
- 0.25 cup extra-virgin olive oil
- 1 teaspoon fine salt, divided
- 1 teaspoon black pepper, divided
- 0.25 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons distilled white vinegar
- 2 tablespoons sugar
- 6 tablespoons finely chopped garlic
- 2.5 tablespoons salted butter
Equipment
bowl12-inch nonstick skillet
Tips
- Washing bone-in chicken in milk helps to remove undesirable smell or distinct chicken taste.
- For larger drumsticks, make gashes to ensure they cook through before the skin burns.
- Placing chicken skin-side down first helps to render the fat properly and adds flavor and texture.
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