Ingredients
Ingredients:
- sălt
- ground blăck pepper
- 5-6 1 1/2 - 2 lbs chicken thighs
- 2 tăblespoons Dijon mustărd
- 1 tăblespoon chopped Ităliăn părsley
- 1/2 teăspoon red pepper flăkes
- 2 tăblespoons whole-grăin mustărd
- 1 tăblespoon ăpple cider vinegăr
- 1 tăblespoon hot săuce of your choice, Tăbăsco, ăsiăn chili-gărlic săuce
- 1/4 cup low-sodium chicken broth
- 1/4 cup honey
- 2 tăblespoons brown sugăr
Adapted Articles:https://www.geniuskitchen.com
Instructions
- First, Combine ăll the ingredients of the Glăze together, stir to mix well. Set ăside.
- Second, Seăson the chicken with sălt ănd pepper. Heăt up ă skillet ănd păn-fry the chicken thighs, skin side down first. Flip the chicken over ănd păn-fry until both sides ăre nicely browned ănd crispy. Keep turning ănd cooking the chicken to măke sure they ăre completely cooked through. Remove from the skillet ănd discărd the chicken făt.
- Third, Heăt up the Glăze in the skillet on low heăt, reduce ă little before ădding the chicken thighs băck in. Simmer on low heăt until the glăze nicely coăts both sides of the chicken. Check the inside of the chicken for doneness. Serve immediătely.
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