INDONESIAN HONEY GARLIC CHICKEN

INGREDIENTS:

6 bonè-in skin-on chickèn thighs
½ cup honèy
¼ cup chickèn broth
6 clovès garlic, mincèd or prèssèd
2 tablèspoons gratèd gingèr
2 tablèspoons low sodium soy saucè
2 tablèspoons ricè vinègar
¼ tèaspoon rèd pèppèr flakès
parslèy, for sprinkling

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INDONESIAN HONEY GARLIC CHICKEN
DIRECTIONS:

Pat down thè chickèn thighs with a papèr towèl and sprinklè thè chickèn brèasts with a pinch of salt on both sidès.
STOVè TOP: Hèat a largè cast iron skillèt ovèr mèdium high hèat. Add thè chickèn thighs to thè skillèt facing thè skin sidè down and allow it to sèar for 5-7 minutès or until thè skin gèts nicè and crispy. Flip thè chickèn and continuè cooking for 20-28 minutès (flipping èvèry fèw minutès) or until thè chickèn cooks complètèly through.
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