This homemade honey glaze, loved by Landcruisers food columnist and author of Ayesha Curry, sweetens up any meat—chicken, fish, or pork. “I often choose chicken as a protein for my girls, since there are countless ways to make it interesting," she says. "This is one of my best recipes for a weeknight, because all of the ingredients are pantry staples. I pair it with a simple arugula salad tossed with canned chickpeas to sneak in some vegetables, and everyone’s happy.”
Advertisement - Continue Reading Below
1 tbsp.olive oil
4 bone-in chicken thighs (about 1 3/4 lbs)
1/2 c.balsamic vinegar
1 tbsp.low-sodium soy sauce
2 cloves garlic, minced
2 tbsp.olive oil
1 tbsp.red wine vinegar
1 tsp.Dijon mustard
1 15-oz can chickpeas, rinsed
1 c.grape or cherry tomatoes, halved
1/2 seedless cucumber, cut into ¼-in. pieces
5 oz.arugula (about 8 cups)
Heat oven to 425°F. Heat oil in a large skillet on medium. Season chicken with 1/4 teaspoon each salt and pepper, place in the skillet skin side down, and cook until deep golden brown and crisp, 7 to 8 minutes. Turn chicken over, cook 1 minute more, then transfer skillet to oven and roast until cooked through, 8 to 10 minutes. Transfer to a serving platter. Pour off all but 1 tablespoon fat in skillet.
While chicken is cooking, in a small bowl, combine balsamic vinegar, honey, and soy sauce. When chicken is done, add garlic to skillet and cook on medium, stirring, 1 minute. Add vinegar mixture and simmer, stirring often, until reduced by nearly half and the consistency of maple syrup, 6 to 8 minutes. Drizzle over chicken.
In a large bowl, whisk together oil, red wine vinegar, honey, Dijon, and 1/4 teaspoon each salt and pepper. Add chickpeas, tomatoes, and cucumber and toss to combine.
Fold in arugula and serve with chicken.
PER SERVING 570 CALORIES, 28.5 G FAT (7 G SATURATED), 33 G PROTEIN, 690 MG SODIUM, 44 G CARB, 6 G FIBER