Honey Lime Chicken Thighs

• 8 chicken thighs, bone-in and skin-on
• salt and pepper to taste
• 5 ml garlic powder
• 3 medium limes, zested and juiced
• 5 garlic cloves, pressed
• 180 ml water
• 32 g honey
• 3 ml Sambal Oelek
• 15 ml soy sauce
• Parsley or cilantro and lime wedges for serving

Mga Tagubilin

1. Chicken

   1

   Preheat the oven to 400°F (200°C).

2. 2

   Pat the chicken dry with paper towel. Season well with salt and pepper. Lay skin side down in a large cold skillet. Place the skillet over medium heat and allow the chicken to cook for about 10 to 13 minutes until crisp and nicely browned. While the chicken is cooking, season it with garlic powder.

3. Honey Lime Sauce

   3

   Combine lime juice, lime zest, soy sauce, Sambal Oelek, garlic, honey and water in a bowl.

4. 4

   When the chicken is crisp and browned, remove it to a plate, skin side down. Discard most of the fat in the pan—leave about 1 tablespoon (15ml) behind. Pour the lime juice mixture into the pan and stir, scraping up the browned bits with a wooden spoon. Bring the sauce to a simmer. Return the chicken to the pan, skin side up. Move the skillet into the oven. Bake in the preheated oven for about 18 to 22 minutes until the internal temperature of 80 to 85°C (180 to 185°F) is reached. (Although the chicken is safe to eat at 73°C (165°F), the connective tissue that thighs are made of tastes better when cooked to at least 80°C (180°F).) Remove from the oven once cooked and serve with fresh herbs and more limes. Enjoy!