Crispy Garlic and Honey Chicken, Skin-On, with Zucchini

Ingredients

• 4 pieces Skin-on boneless chicken thighs (Approximately 500 g total)
• 0.5 teaspoon Salt (fine salt)
• 0.5 teaspoon Ground black pepper (freshly ground preferably)
• 5 cloves Garlic cloves (crushed)
• 2 tablespoons Wheat flour (to coat the chicken)
• 3 tablespoons Vegetable oil (e.g., canola) (to fill 1 cm depth in the pan)
• 1 tablespoon Honey (preferably mild honey)
• 1 tablespoon Soy sauce (light soy type)
• 2 medium pieces Zucchini (cut into 2 cm pieces)
• 1 pinch Salt (for the zucchini) (adjust to taste)

Instructions

1. Prepare the chicken and garlic

   Remove the bone from the thigh tops while keeping the skin, pat dry with paper towels, season each piece with 0.5 tsp salt, 0.5 tsp pepper and spread the 5 crushed garlic cloves around.

   Time: PT5M

2. Coat with flour

   Place the flour in a small bowl and roll each chicken piece in the flour, tapping to remove excess.

   Time: PT2M

3. Cook skin side

   Heat the oil in the pan over medium heat (≈180°C) until it shimmers, place the pieces skin side down and let brown for 10 minutes without moving them.

   Time: PT10M

   Temperature: 180°C

4. Cook flesh side

   Flip the pieces and continue cooking for an additional 2 minutes, just to brown the other side.

   Time: PT2M

   Temperature: 180°C

5. Set aside the chicken

   Transfer the chicken to a plate, keep the pan with the juices and the small amount of fat (≈1 tbsp).

   Time: PT1M

6. Sauté the garlic

   Reduce the heat to low, add the crushed garlic and stir quickly for 30 seconds until fragrant, without letting it brown.

   Time: PT1M

   Temperature: low

7. Add the honey

   Pour 1 tbsp honey, stir for 30 seconds until it dissolves and forms a light glossy coating.

   Time: PT1M

   Temperature: low

8. Caramelize the chicken

   Return the chicken pieces to the pan, turn them to coat with honey, let caramelize for 8 minutes turning every 2 minutes to prevent the sugar from sticking too much.

   Time: PT8M

   Temperature: low‑medium

9. Add soy sauce

   Pour 1 tbsp soy sauce, stir quickly for 30 seconds so each piece is coated.

   Time: PT1M

   Temperature: low

10. Remove the chicken

    Transfer the chicken to the serving dish and keep warm.

    Time: PT1M

11. Cook the zucchini

    In the same pan, add the zucchini pieces, sprinkle with a pinch of salt and sauté for 3 minutes over medium‑high heat until tender‑crisp.

    Time: PT3M

    Temperature: medium‑high

12. Plating

    Arrange the zucchini around the chicken, serve immediately to enjoy the crispiness.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Skin-on boneless chicken thighs: Chicken drumsticks, Whole skin-on chicken thighs
• Instead of Salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Garlic cloves: Garlic powder (1 tsp)
• Instead of Wheat flour: Cornstarch, Rice flour (gluten‑free)
• Instead of Vegetable oil (e.g., canola): Peanut oil, Sunflower oil
• Instead of Honey: Maple syrup, Agave nectar
• Instead of Soy sauce: Tamari, Amino sauce
• Instead of Zucchini: Yellow squash, Carrots

Equipment Needed

• Cutting board
• Chef's knife
• Small bowl
• Measuring spoons
• Large frying pan
• Kitchen tongs or spatula
• Serving plate
• Wooden spoon or spatula for stirring

Critical Steps — Do Not Skip

• Ensure the skin is thoroughly dry before cooking
• Cook the skin side 10 minutes over medium heat for optimal crispiness
• Control the temperature when adding honey to prevent burning

Chef Tips from the Video

• Press the chicken lightly with the spatula to ensure good contact with the pan
• Deglaze the pan with a tablespoon of water if the sauce sticks too much
• Serve immediately so the skin stays crunchy

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days. Reheat gently in a pan to regain crispiness.

Freezer: Not recommended: the skin loses its crunch after thawing.

Room temperature: Consume immediately, otherwise the crispiness deteriorates.

Make-Ahead Tips

• Season the chicken and keep it in the refrigerator up to 2 hours before cooking
• Pre‑cook the honey‑soy sauce and store it in a small container
• Cut the zucchini ahead of time and keep them chilled