This week, chef Alison Milwe Grace of AMG Catering and events  shows Tina Redwine how to make 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.

● 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.

● 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.