sweet, savory, fall-off-the-bone tender chicken thighs that can be whipped up in only 20 minutes! serve them over a bed of rice, along with your favorite sides or even chopped up and thrown in a salad. this is a super easy, quick and healthy recipe containing ingredients that you probably already have in your home!
don’t have a pressure cooker? bake them in the oven at 400° for 35-45 minutes, or until the internal temperature reaches 165°
honey-garlic chicken thighs
yields: 6 servings prep time: 5 minutes cook time: 20 minutes
1/3 cup honey
2 tsp. minced garlic [4 cloves]
½ cup low-sodium soy sauce
½ cup ketchup
1 tsp. dried oregano
2 Tbsp. freshly chopped parsley
1 Tbsp. sesame oil
1 lb. boneless, skinless chicken thighs
kosher salt & freshly cracked black pepper, to season
½ Tbsp. toasted sesame seeds, to garnish
3 Tbsp. scallions, sliced on the diagonal, to garnish
In a small bowl, whisk together the honey, garlic, soy sauce, ketchup, oregano and parsley.
Pat the chicken thighs dry and season generously with salt and pepper.
Heat the sesame oil in the base of a pressure cooker either over the stove or using the sauté function, depending on your pressure cooker.
Brown the chicken thighs, cooking them in the oil about 2-3 minutes per side.
Pour the sauce over the top of the thighs. Cover and lock the lid.
Cook for 20 minutes with a 10-minute natural release.
If you are using an instant pot, use the poultry function
Transfer the chicken to a serving platter. Spoon the remaining sauce over the tops.
Serve over a bed of white rice, topped with toasted sesame seeds and sliced scallions.