Photo: Jennifer Causey; Styling: Mindi Shapiro Levine 
Yield
Serves 4 (serving size: 2 thighs and about 4 tsp. sauce)

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.

 

How to Make It

Step 1

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.

Step 2

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.

Ratings & Reviews

Great, quick dinner!

LovesToCook1083
August 01, 2016
These were delicious! Just make sure to really brown your chicken (at least on that first side). Chicken thighs are pretty flexible with extra cook time so go for it. Fresh oregano was a must!

Wonderful!

JenJenn
September 25, 2016
And super easy.  Hubby accidentally got chicken breasts vs. thighs but I cut them into fourths and prepared the dish as written.  Wonderful flavors and the chicken was moist and tender.  Will definitely make this again.