![Baked Chicken Thighs](https://static01.nyt.com/images/2024/01/04/multimedia/LH-Baked-Chicken-Thighs-hzgq/LH-Baked-Chicken-Thighs-hzgq-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Honey-Glazed Chicken and Shallots
![Honey-Glazed Chicken and Shallots](https://static01.nyt.com/images/2021/10/29/dining/yk-honey-glazed-chicken-and-shallots/merlin_196519869_21c2c013-4628-48ac-ae03-1090ed1f30e2-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 2pounds bone-in, skin-on chicken thighs or drumsticks (6 to 8 pieces)
- Salt
- 2tablespoons neutral oil, such as grapeseed or canola
- 1pound shallots (about 8), peeled and halved, quartered if large
- 3tablespoons honey
- 2tablespoons lime juice
- 1garlic clove, minced
- 1fresh hot chile, such as Thai, Scotch bonnet or serrano, minced with or without seeds
- 1tablespoon sherry vinegar
- ½cup fresh flat-leaf parsley leaves
Preparation
- Step 1
Pat the chicken dry and season all over with salt. Heat 1 tablespoon oil in a large skillet over medium. Add the shallots and cook, turning frequently, until lightly caramelized on all sides, about 5 minutes. Transfer the shallots to a medium bowl and set aside.
- Step 2
Add the remaining 1 tablespoon oil to the skillet, and raise the heat to medium-high. Place the chicken skin side down and sear without moving until the skin is golden brown, about 10 minutes. Turn and cook the other side until lightly browned, about 5 minutes.
- Step 3
Reduce heat to medium-low, and add ¼ cup water to the skillet. Use a spatula or tongs to loosen any stuck bits. Stir the honey, lime juice, garlic and chile into the liquid around the chicken pieces. Cover with a lid or foil, and cook until the meat is cooked through, about 8 minutes. Uncover, raise the heat to high and cook until the sauce is thickened, about 2 minutes more.
- Step 4
Toss the shallots with the sherry vinegar and parsley, and season with salt. Serve the chicken with the dressed shallots and spoon the pan sauce over everything.
Private Notes
Cooking Notes
Can you roast this instead of pan frying?
A good weeknight chicken recipe: easy, quick, and delicious. The glaze imparts a lot of flavor, and the shallots were a perfect topping. We had it over a bed of basmati rice. Will be making again!
Easy, quick, and delicious. I substituted a white onion for the shallots and it still made a well balanced, flavorful sauce. The timings were spot on. Looking forward to making it again when I’m not too lazy to walk to the market for shallots.
Confused why you recommend a different recipe without trying and rating this one. Not a helpful review of this recipe, especially with different ingredients.
Delicious and easy chicken recipe. Substituted sherry vinegar for white wine vinegar.
Delicious!!! I added some lemon juice along with the lime juice because I love the combination of lime, lemon, and honey. A note to the reader who called this method of cooking "pan-frying:" It's not, it's sautéed and braised. And it's marvellous!!!
@Debbie - I would make something else with your blsl chicken thighs. There’s a Weeknight Chicken and Rice recipe on the app, cooked in one pan, with caramelized onions, star anise, cardamom pods, then finished with almonds and chopped apricots, that my family asks for on the regular. I use blsl chicken thighs in this recipe; so good!!
*I substituted a white onion for the shallots and it still made a well balanced, flavorful sauce. The timings were spot on.
Loved this recipe! Used one serrano pepper but will maybe use two next time to dial up the heat a notch! Also substituted half the parsley for Thai basil since I ran out and it worked just fine.
Ilene, Theresa was trying to help me by answering my question about whether I could use boneless skinless chicken thighs or did someone have a better idea for what to do with them. Thanks for the ideas Everyone!
OK - nothing special. It took at least 30 minutes to caramelize the shallots, even though I had cut up the larger pieces. I cooked the thighs skin down until the skin was crispy; poured off the fat, added the shallots along with the sauce ingredients. I didn't cover the pan which kept the skin nice and crispy. The thighs needed about another 5 minutes & were cooked through. The flavour was fine but it was more work & time than it was worth. Used balsamic vinegar as I didn't have sherry vinegar
Good recipe. Shallots can’t be caramelized in 5 minutes- allot 20-30. Used agave nectar instead of honey- more rounded sweetness, less cloying. Used chicken stock instead of water to deglaze, 1/2 cup. Quadrupled the sherry. 400 degree oven for 10 mins to finish thighs instead of simmering- removed the thighs after the oven and reduced the sauce over high heat. Great over spaghetti.
Great
Easy and tasty weeknight dish. It took much longer to carmelize the shallots as someone else mentioned. Also, we love sauce, so next time I will double the sauce to have plenty to pour over the chicken and rice I made alongside.
Many commenters talk about mushrooms. I see no mushrooms on the ingredient list nor any mention of when to add mushrooms in the instructions. What gives?
Used drumsticks. Made w red cooking wine. Parsley added so much to the recipe. Very easy and tangy
Delicious, chicken needs more time even if your stove runs hot like mine does! subbed lemon for the lime and it was great. served with couscous and broccoli! A night to remember.
Quite delicious. I made it with boneless thighs which is what I had and it still came out good. Obviously would have been better with rendered chicken fat and crispy skin. The pan sauce was so good. Added two handfuls of greens to the pan after sauce reduced and wilted them. Served it over polenta.
Truly delicious! Included a chopped serrano with the seeds; the heat contrasted well with the honey and vinegar, and was a background flavor, rather than up-front spicy. Will repeat.
I added a half of a red pepper and sautéed it with the onions (substituted for the shallots which I didn’t have). The sauce for this is incredibly rich and flavorful. Great over rice.
The recipe has you cook the chicken too little and the sauce too much, especially if you have a gas burner that makes the cast-iron roaring over time. My “pan sauce” was burnt bits and oil after I went maybe a minute over the recipe. Adjust accordingly.
1. The sauce is spectacular but not enough. Increase liquid to at least double and use white wine, not water. Also perhaps more of the flavorings to balance increased liquid. 2. Chop the shallots into very small pieces so they mix more agreeably with the parsley, which should be finely chopped. 3. You can use chili flakes instead of a fresh hot chili.
Very easy to put together and quite delicious. I thought all the honey/sherry vinegar would make things too sweet but it came out nicely. The shallots are incredible.
This is my go to recipe for chicken drumsticks as it’s super easy and scrumptious. The only thing I do differently is to let the shallots caramelize for 15-20 mins instead of the 5 mins as indicated in the recipe. It makes a big difference! I generally serve this over a bed of white rice with some sautéed green veggies.
It's important to cook the shallots through during the initial caramelization, otherwise they still impart a sharp flavor in the 'dressing.' A little lime juice and extra salt helped.
Speaking to the discussion about boneless vs bone in thighs: I had some of each so cooked them up together. Much to my surprise, we actually preferred the boneless skinless ones. They seemed to take on more flavor from the sauce, and the skin on the others wasn’t crispy enough after the braise to skew it in that direction. We liked this recipe but it didn’t make us swoon (except the shallots, which were different and delicious).
Advertisement