Honey Butter Chicken
Honey Butter Chicken
Ingredients
For the Chicken
- 4 boneless, skin-on chicken thighs
For the Marinade
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 teaspoon garlic powder
For the Honey Butter Sauce
- 1/2 cup butter, (1 stick)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 cloves minced garlic
- 1/4 cup water
For Serving
- 3 cups cooked rice
- 1 pound bok choy, steamed or sautéed
Instructions
- 1
Place the chicken thighs in a large mixing bowl. Add 1/4 cup soy sauce, 1/4 cup honey, and 1 teaspoon garlic powder to the chicken. Mix thoroughly with your hands or tongs to ensure each piece of chicken is well coated with the marinade.
⏱️ 5 min
- 2
Preheat your air fryer to 375°F (190°C). Arrange the marinated chicken pieces in a single layer in the air fryer basket, ensuring not to overcrowd it. Cook for 18-22 minutes, flipping halfway through, until the chicken is cooked through, golden brown, and slightly charred. If using an oven, preheat to 400°F (200°C) and bake for 25-30 minutes.
⏱️ 20 min•🌡️ 375
- 3
While the chicken cooks, prepare the honey butter sauce. In a Pyrex measuring cup or small bowl, combine 1/4 cup soy sauce, 1/4 cup honey, 2 cloves minced garlic, and 1/4 cup water. Whisk well to combine.
⏱️ 3 min
- 4
In a medium pan on the stovetop, melt 1/2 cup (1 stick) of butter over medium heat.
⏱️ 2 min
- 5
Once the butter is melted, pour the combined sauce mixture from the measuring cup into the pan with the melted butter. Bring the mixture to a gentle simmer and reduce the heat to low. Let the sauce simmer, stirring occasionally, for 5-7 minutes, or until it thickens into a sticky, sweet consistency that coats the back of a spoon.
⏱️ 7 min
- 6
Once the chicken is cooked, transfer the pieces to a serving plate or bowl. Pour the prepared sticky honey butter sauce generously over the chicken. Serve immediately with a side of cooked rice and steamed or sautéed bok choy.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Butter Chicken
For the Chicken
- 4 boneless, skin-on chicken thighs
For the Marinade
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 teaspoon garlic powder
For the Honey Butter Sauce
- 1/2 cup butter, (1 stick)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 cloves minced garlic
- 1/4 cup water
For Serving
- 3 cups cooked rice
- 1 pound bok choy, steamed or sautéed
Instructions
- 1
Place the chicken thighs in a large mixing bowl. Add 1/4 cup soy sauce, 1/4 cup honey, and 1 teaspoon garlic powder to the chicken. Mix thoroughly with your hands or tongs to ensure each piece of chicken is well coated with the marinade.
⏱️ 5 min - 2
Preheat your air fryer to 375°F (190°C). Arrange the marinated chicken pieces in a single layer in the air fryer basket, ensuring not to overcrowd it. Cook for 18-22 minutes, flipping halfway through, until the chicken is cooked through, golden brown, and slightly charred. If using an oven, preheat to 400°F (200°C) and bake for 25-30 minutes.
⏱️ 20 min•🌡️ 375 - 3
While the chicken cooks, prepare the honey butter sauce. In a Pyrex measuring cup or small bowl, combine 1/4 cup soy sauce, 1/4 cup honey, 2 cloves minced garlic, and 1/4 cup water. Whisk well to combine.
⏱️ 3 min - 4
In a medium pan on the stovetop, melt 1/2 cup (1 stick) of butter over medium heat.
⏱️ 2 min - 5
Once the butter is melted, pour the combined sauce mixture from the measuring cup into the pan with the melted butter. Bring the mixture to a gentle simmer and reduce the heat to low. Let the sauce simmer, stirring occasionally, for 5-7 minutes, or until it thickens into a sticky, sweet consistency that coats the back of a spoon.
⏱️ 7 min - 6
Once the chicken is cooked, transfer the pieces to a serving plate or bowl. Pour the prepared sticky honey butter sauce generously over the chicken. Serve immediately with a side of cooked rice and steamed or sautéed bok choy.
⏱️ 3 min