Mmmm…honey glazed, soy-marinated chicken.
Sweet, savory, tender chicken pieces result from this 2-step cooking method…by starting on the stove, you cut way back on oven time. Which means you cut back on drying out time, something chicken loves to do in the oven.
A honey glaze that thickens and browns in the oven finishes off the deliciousness. Even my mom was impressed (Awesome.).
Marinate up to 4 hours, but try not to do it less than 2. The chicken will really absorb these flavors. San-J’s gluten free tamari sauce is amazing (they make soy sauce too). Tamari or soy sauce will work; tamari is richer and a little thicker, great for this dish.
I used a 12-inch pan and the chicken barely fit. You might need to sear it off in batches, and transfer to a baking dish (stick it in the oven to heat it up first!). No problem – that will work just fine. Or of course you could just make a half batch.
Make sure you spoon the cooking liquid over the chicken regularly – we want that surface to caramelize!
A meat thermometer in one of the big pieces will ensure everything’s cooked through (the smaller pieces will be fall-off-the-bone tender).
If it had been up to me, I’d have used all dark meat, but sometimes you have to please the masses.
Chicken aside – you’ll be spooning the resulting sauce over everything else on your plate too.
Honey Soy Glazed Skillet Chicken
- 5 pounds mixed bone-in chicken pieces
- 3 tablespoons butter (or canola oil)
- 2/3 cup honey
- fresh ground pepper
for the marinade:
- 1 bottle (10 ounces) gluten free tamari sauce or soy sauce
- 3 large garlic cloves, minced (about 3 tablespoons)
- 1/4 cup packed light brown sugar
- juice of 1 lemon
- 1 cup chopped fresh cilantro
- 2 tablespoons rice wine vinegar
- 2 tablespoons fish sauce
- 2 teaspoons chili powder
Combine all marinade ingredients in a bowl; stir to combine. In a shallow pan large enough to hold the chicken (9×13″), pour marinade over chicken; cover with plastic wrap and refrigerate 2-4 hours, turning chicken once. When marinating time is done, remove chicken and scrape off most of the garlic and cilantro.
Preheat your oven to 375°F
Heat a large skillet (preferably cast iron) over medium heat. Add butter, and slowly add the chicken, largest pieces first. Add some freshly ground pepper. As the chicken cooks, the pieces will shrink some, allowing you to add more pieces. Once all the chicken is in the pan, cook 15 minutes, turning chicken once. Use a meat thermometer to ensure largest piece is at least 80°F; when temperature is reached, pour honey over the chicken and place in oven.
Spoon liquid over chicken every 10 minutes. Cook about 30 minutes, or until chicken registers 165°F in thickest part. If desired, strain off fat and serve cooking liquid with chicken. Enjoy!