By Chef Alli
Hot Honey Skillet Chicken
Ingredients
- 1 1/2 - 2 pounds chicken tenderloins
- Kosher salt and freshly ground black pepper, to taste
- 2-3 tablespoons olive or avocado oil, divided use
- 3 cloves garlic, minced (may substitute 1 teaspoon garlic powder, if desired)
- 1/2 cup red wine vinegar
- *1/2 cup hot honey, I prefer Mike’s brand, but use your favorite
- 1 tablespoon soy sauce
- 1-2 thinly sliced scallions, for garnishing, optional
- 2 cups of fully cooked rice, warm, optional
Instructions
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Pat the chicken tenders dry with a paper towel on all sides; season with kosher salt and pepper, to taste.
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In a large nonstick skillet over medium heat, add half of the oil.
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When the oil is nicely hot, add the seasoned chicken tenders, cooking undisturbed until golden brown on the bottom, three to four minutes.
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Turn the tenders and cook until golden brown on the other side, another three to four minutes, or until 165 F. at the center. Remove the chicken tenders from the skillet to a platter; tent with foil.
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While the chicken rests, add the remaining oil to the drippings in the skillet, along with the garlic, cooking just until the garlic is nicely fragrant, about 30 seconds, whisking gently.
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Add the vinegar, hot honey and soy sauce to the skillet, increasing the heat to medium high; bring to a boil. Reduce the heat to medium, simmering until the mixture thickens into a sauce, six to eight minutes. The sauce will further thicken as it cools.
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Return the reserved chicken tenders to the prepared sauce in the skillet, spooning some of the sauce over the top. Garnish with scallions and serve over a bed of warm rice.
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Store leftovers in an airtight container in refrigeration for up to three days.
*To Make Your Own Hot Honey
Combine 1/2 cup honey with 2 teaspoons dried red pepper flakes and 1 teaspoon apple cider vinegar in a small saucepan over medium heat. Bring to a simmer; remove from heat and allow to cool. Strain through a fine mesh strainer and use as desired.
