How To Make Honey Garlic Chicken With Asparagus | Chicken Thighs With Honey Garlic Sauce
Honey Garlic Chicken With Asparagus – So much flavour and so easy to throw together, this chicken and shrimp recipe is a winner! This is one of the best chicken thigh recipes I ever made. Easy, delicious, and perfect for bone - in, skin - on chicken thighs! Flavorful, juicy chicken team up with fork-tender asparagus in this easy one-pan meal. The chicken and asparagus get extra flavour from a simple honey garlic butter sauce that also adds little moisture to this wonderful dish. Low-carb, gluten-free, Whole30 and paleo friendly! Ready in 30 minutes or less, this honey garlic chicken recipe with asparagus cooks in one pan and will make all of your family go crazy! If you’re feeding an extra hungry group, serve with rice or wild rice.
Ingredients:
- -2 tablespoon, olive oil
- 6 chicken thighs
- 200g / 8oz asparagus rinsed and trimmed
- 1/4 tsp salt
- pepper
- 1/2 dried thyme
- 1/2 dried rosemary
- 1 teaspoons garlic powder
- 6 cloves garlic, crushed
- 1/3 cup honey
- 1/2 cup chicken broth (or water)
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tbs butter
- fresh parsley
Instructions:
Season both sides of chicken thighs generously with salt and pepper and seasoning mix. Heat olive oil on medium-high heat in a large skillet. Add chicken thighs skin-side down. Cook for about 5 - 7 minutes, on the skin side until nicely browned.
Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 250° C / 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the centre.
In the mean time, make the garlic mushrooms sauce.
Add the butter in the skillet on medium heat. Add the asparagus and season to taste. Add the garlic, the honey, chicken broth, vinegar and soy sauce and parsley. Saute the asparagus until crisp-tender, 4-6 minutes. Remove sautéed asparagus from the pan and set aside. Reduce to simmer and simmer for about 2 minutes on very low heat for flavours to blend and sauce to reduce a bit. When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce on top of chicken thighs. Push the chicken thighs on the side and add asparagus back to the pan. Stir asparagus to coat them into the sauce and add parsley. Allow reheating for 1-2 minutes. Remove from heat and garnish with parsley, Serve your chicken thighs and asparagus immediately with rice.
- Enjoy
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Song: Eneko Artola - Becoming True
Music provided by Vlog No Copyright Music.
Video Link: https://youtu.be/nI9vb9uz_e8
Ingredients:
- -2 tablespoon, olive oil
- 6 chicken thighs
- 200g / 8oz asparagus rinsed and trimmed
- 1/4 tsp salt
- pepper
- 1/2 dried thyme
- 1/2 dried rosemary
- 1 teaspoons garlic powder
- 6 cloves garlic, crushed
- 1/3 cup honey
- 1/2 cup chicken broth (or water)
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tbs butter
- fresh parsley
Instructions:
Season both sides of chicken thighs generously with salt and pepper and seasoning mix. Heat olive oil on medium-high heat in a large skillet. Add chicken thighs skin-side down. Cook for about 5 - 7 minutes, on the skin side until nicely browned.
Transfer chicken thighs, skin side up, to the foil-lined baking sheet and bake at 250° C / 350 F for about 20 minutes or until chicken thighs are completely cooked through and no longer pink in the centre.
In the mean time, make the garlic mushrooms sauce.
Add the butter in the skillet on medium heat. Add the asparagus and season to taste. Add the garlic, the honey, chicken broth, vinegar and soy sauce and parsley. Saute the asparagus until crisp-tender, 4-6 minutes. Remove sautéed asparagus from the pan and set aside. Reduce to simmer and simmer for about 2 minutes on very low heat for flavours to blend and sauce to reduce a bit. When chicken is done baking and chicken thighs are completely cooked through, add cooked chicken thighs to the skillet and spoon the sauce on top of chicken thighs. Push the chicken thighs on the side and add asparagus back to the pan. Stir asparagus to coat them into the sauce and add parsley. Allow reheating for 1-2 minutes. Remove from heat and garnish with parsley, Serve your chicken thighs and asparagus immediately with rice.
- Enjoy
Follow us:
- INSTAGRAM --- https://www.instagram.com/delizioso.yt/
- FACEBOOK --- https://www.facebook.com/Delizioso-89...
- TWITTER --- https://twitter.com/Delizioso136
- PINTEREST --- https://uk.pinterest.com/Delizioso123...
- OUR WEBSITE --- http://delizioso136.wix.com/delizioso
Song: Eneko Artola - Becoming True
Music provided by Vlog No Copyright Music.
Video Link: https://youtu.be/nI9vb9uz_e8
