Honey Garlic Chicken Thighs

Pat the 1 1/2 lbs of chicken thighs completely dry with paper towels. In a small bowl, mix the 1/2 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder, then season the chicken generously on both sides.

Heat the 1 tbsp olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat. Once the oil shimmers, place the chicken thighs in the pan (work in batches if necessary to avoid overcrowding). Sear for 4-5 minutes per side until deeply golden brown and crusted. Remove chicken to a plate and set aside.

Reduce the heat to medium. Add the 2 tbsp unsalted butter to the pan juices. Once melted, add the 6 minced garlic cloves and sauté for roughly 45 seconds, just until fragrant but not browned.

Pour in the 1/3 cup honey, 1/4 cup soy sauce, and 1 tbsp apple cider vinegar. Stir well to deglaze the pan, scraping up any browned bits (fond) from the bottom.

Bring the sauce to a simmer and let it reduce slightly for 1-2 minutes until it begins to thicken. Return the chicken thighs (and any accumulated juices from the plate) to the pan.

Toss the chicken in the sauce to coat thoroughly. Cook for another 2-3 minutes, basting continuously, until the internal temperature reaches 165°F (74°C) and the sauce is sticky and glossy. Garnish with sliced green onions before serving.