These sticky, saucy chicken thighs are perfectly paired with any grilled zucchini sides (shown here with chopped tomato-basil salsa). You can also use chicken breasts; just cook them a little longer, about 6 minutes per side.
1 1/2 tablespoons olive oil
8 (3-oz.) skinless, boneless chicken thighs
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup thinly sliced shallots
2 tablespoons water
1 tablespoon fresh lemon juice
1 tablespoon honey
1 tablespoon chopped fresh oregano
Est. added sugars 4g
How to Make It
Heat a large skillet over medium-high. Add oil to pan; swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 to 5 minutes on each side or until browned and done. Transfer to a plate; keep warm.
Add shallots to pan; reduce heat to medium, and cook 2 minutes or until beginning to brown and soften, stirring frequently. Add 2 tablespoons water, juice, and honey to pan; bring to a boil. Cook 1 minute, scraping pan to loosen browned bits. Return chicken to pan, turning to coat. Sprinkle evenly with fresh oregano, and serve immediately.