Perfectly golden, tender, and juicy chicken thighs prepared on the non-stick pan. These delicious pan seared chicken thighs make for a wonderful meal that’s surprisingly easy, and the honey garlic sauce with sesame seeds is mouthwatering!
This recipe was suggested to me by my boyfriends’ trainer. I was aware about this delicious honey garlic sauce when I was eating at asian restaurants but never had a chance to cook it at home. It calls for everyday ingredients and is so easy to make. The original recipe was suggesting using a slow cooker but I have my own way to cook chicken thighs, wings and drumsticks that doesn’t work well with breasts though, to be honest. Also I’m not eating ketchup so I swap ketchup with tomato paste.
How am I cooking is, I’m placing the chickens while their skin on, on a non-stick pan, covered with a lid and cooking it at the lowest heat for a long time like 40-45 min. No oil, no spray oil or butter – nothing. After about 10 minutes the chickens release their juice and fat and because of the steam they get soften. At about 30 minutes that juice and fat gets thicker this is where your chickens start to golden. After 35 min I remove the lid, season both sides with salt and pepper and make sure all sides are perfectly browned.
Alternative to rice and pasta you can serve your chickens with a salad made with dark greens and over a bed of cauliflower rice.