Ingredients
8 boneless skinless chicken thighs
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
2 tablespoons olive oil
1/3 cup hot honey
4 tablespoons cold unsalted butter, cubed
1 teaspoon chili flakes (adjust to taste)
1 tablespoon apple cider vinegar or lemon juice
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped (for garnish)
Cooked rice, mashed potatoes, or crusty bread for serving
Instructions
Pat chicken thighs dry and season with salt, pepper, smoked paprika, and garlic powder.
Heat olive oil in a large skillet over medium-high heat.
Place chicken thighs in the pan and sear for 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
Lower heat to medium and add minced garlic to the same pan, sautéing briefly until fragrant.
Pour in hot honey and stir gently, letting it bubble for about 30 seconds.
Add chili flakes and apple cider vinegar, stirring to combine.
Reduce heat to low and add cold butter cubes gradually, whisking until the sauce becomes silky and glossy.
Return chicken to the pan and coat well in the hot honey butter glaze.
Simmer for 1–2 minutes until the sauce clings to the chicken.
Garnish with fresh parsley and serve immediately.