Honey Garlic Butter Chicken
Honey Garlic Butter Chicken
Ingredients
For the Chicken
- 3 pounds chicken drumsticks, trimmed
- 2 1/2 cups milk
- 1/4 cup extra-virgin olive oil
- 1 teaspoon fine salt, divided
- 1 teaspoon black pepper, divided
For the Honey Garlic Sauce
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons distilled white vinegar
- 2 tablespoons sugar
- 1/2 teaspoon fine salt
- 1/2 teaspoon black pepper
- 6 tablespoons finely chopped garlic, (87 grams)
- 2 1/2 tablespoons salted butter
Instructions
- 1
Rinse the chicken drumsticks thoroughly under cold water and drain. Place them in a bowl and pour the milk over them, ensuring the chicken is fully submerged. Cover the bowl and refrigerate for 1 hour.
⏱️ 5 min
- 2
After 1 hour, drain the milk from the chicken. Rinse the chicken drumsticks under cold running water until the water runs clear. Dry the bowl. Using a sharp knife, cut 4 to 6 slashes into each drumstick, cutting down to the bone. Pat the chicken drumsticks thoroughly dry with paper towels and return them to the clean, dry bowl.
⏱️ 10 min
- 3
Add the extra-virgin olive oil, 1/2 teaspoon of fine salt, and 1/2 teaspoon of black pepper to the chicken in the bowl. Toss well to coat all the drumsticks evenly. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for best results.
⏱️ 5 min
- 4
In a separate small bowl, whisk together the honey, soy sauce, distilled white vinegar, sugar, the remaining 1/2 teaspoon of fine salt, and the remaining 1/2 teaspoon of black pepper. Set this sauce aside.
⏱️ 3 min
- 5
Remove the chicken from the refrigerator. If the oil has settled at the bottom of the bowl, toss the chicken again to redistribute it. Stretch the skin of each drumstick over the meat as much as possible and place them skin-side down in a 12-inch nonstick skillet. Drizzle any remaining oil from the bowl over the chicken in the skillet. Cook over medium-high heat, turning occasionally, until the chicken is spotty golden brown, about 10 minutes.
⏱️ 10 min
- 6
Reduce the heat to medium, cover the skillet, and continue to cook, turning the drumsticks occasionally, until the internal temperature of the chicken reaches 185°F (85°C). This will take approximately 20 minutes.
⏱️ 20 min•🌡️ 185
- 7
Spoon the finely chopped garlic into the pooled oil between the drumsticks in the skillet. Cook until the garlic is fragrant, about 30 seconds. Toss the chicken to coat it with the garlic and oil. Pour the reserved honey garlic sauce into the skillet, scraping any browned bits from the bottom of the pan. Increase the heat to medium-high and baste the chicken continuously with the sauce until it has thickened, about 2 minutes. Stir in the salted butter until it melts and the sauce becomes glossy, about 30 seconds. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Garlic Butter Chicken
For the Chicken
- 3 pounds chicken drumsticks, trimmed
- 2 1/2 cups milk
- 1/4 cup extra-virgin olive oil
- 1 teaspoon fine salt, divided
- 1 teaspoon black pepper, divided
For the Honey Garlic Sauce
- 1/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons distilled white vinegar
- 2 tablespoons sugar
- 1/2 teaspoon fine salt
- 1/2 teaspoon black pepper
- 6 tablespoons finely chopped garlic, (87 grams)
- 2 1/2 tablespoons salted butter
Instructions
- 1
Rinse the chicken drumsticks thoroughly under cold water and drain. Place them in a bowl and pour the milk over them, ensuring the chicken is fully submerged. Cover the bowl and refrigerate for 1 hour.
⏱️ 5 min - 2
After 1 hour, drain the milk from the chicken. Rinse the chicken drumsticks under cold running water until the water runs clear. Dry the bowl. Using a sharp knife, cut 4 to 6 slashes into each drumstick, cutting down to the bone. Pat the chicken drumsticks thoroughly dry with paper towels and return them to the clean, dry bowl.
⏱️ 10 min - 3
Add the extra-virgin olive oil, 1/2 teaspoon of fine salt, and 1/2 teaspoon of black pepper to the chicken in the bowl. Toss well to coat all the drumsticks evenly. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for best results.
⏱️ 5 min - 4
In a separate small bowl, whisk together the honey, soy sauce, distilled white vinegar, sugar, the remaining 1/2 teaspoon of fine salt, and the remaining 1/2 teaspoon of black pepper. Set this sauce aside.
⏱️ 3 min - 5
Remove the chicken from the refrigerator. If the oil has settled at the bottom of the bowl, toss the chicken again to redistribute it. Stretch the skin of each drumstick over the meat as much as possible and place them skin-side down in a 12-inch nonstick skillet. Drizzle any remaining oil from the bowl over the chicken in the skillet. Cook over medium-high heat, turning occasionally, until the chicken is spotty golden brown, about 10 minutes.
⏱️ 10 min - 6
Reduce the heat to medium, cover the skillet, and continue to cook, turning the drumsticks occasionally, until the internal temperature of the chicken reaches 185°F (85°C). This will take approximately 20 minutes.
⏱️ 20 min•🌡️ 185 - 7
Spoon the finely chopped garlic into the pooled oil between the drumsticks in the skillet. Cook until the garlic is fragrant, about 30 seconds. Toss the chicken to coat it with the garlic and oil. Pour the reserved honey garlic sauce into the skillet, scraping any browned bits from the bottom of the pan. Increase the heat to medium-high and baste the chicken continuously with the sauce until it has thickened, about 2 minutes. Stir in the salted butter until it melts and the sauce becomes glossy, about 30 seconds. Serve immediately.
⏱️ 3 min