Chef's Quick Tips: Honey glazed chicken thighs

This week, chef Alison Milwe Grace of AMG Catering and events  shows Tina Redwine how to make Honey glazed chicken thighs.
Honey glazed chicken thighs
● 6 chicken thighs, bone in or out, with or without skin*
● Salt and pepper, to season
● 2 teaspoons garlic powder, to season
● 6 cloves garlic, crushed
● 1/3 cup honey
● 1/4 cup water (or chicken broth)
● 2 tablespoons rice wine vinegar(or apple cider vinegar, or any white vinegar)
● 1 tablespoon soy sauce
● Season chicken with salt, pepper and garlic powder; set aside.
● Heat a pan or skillet over medium high heat; sear chicken thigh fillets or breast
fillets on both sides until golden and cooked through.
For bone in thigh
● Reduce heat after searing on both sides, cover skillet with a lid and continue cooking until the chicken is cooked through, while turning every 5 minutes until done. Alternatively, see notes for the oven method.
● Drain most of the excess oil from the pan, leaving about 2 tablespoons of pan juiced for added flavour.
For sauce
● When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add the garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water, vinegar and soy sauce. Increase heat to medium-high and continue to cook until the sauce reduces down and thicken slightly (about 3-4 minutes).
● Garnish with parsley and serve over vegetables, rice, pasta or with a salad.