1 00 Tangy Chicken Recipe
Get ready to wow your taste buds with the irresistible "1 00 Tangy Chicken Recipe," a perfect blend of sweet, savory, and zesty flavors. Featuring tender bone-in, skin-on chicken thighs seared to golden perfection and simmered in a luscious sauce made of honey, soy sauce, apple cider vinegar, and Dijon mustard, this dish is packed with bold, mouthwatering flavor. A touch of paprika and chili flakes adds a subtle heat that perfectly balances the sweetness, while chopped fresh parsley provides a vibrant, herbaceous finish. With just 15 minutes of prep and 35 minutes of cook time, this easy oven-baked chicken recipe is ideal for weeknight dinners or casual entertaining. Serve it with fluffy rice, creamy mashed potatoes, or your favorite vegetable sides for a meal that's both comforting and sophisticated.
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Recipe Information
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon paprika
- 0.5 teaspoon chili flakes
- 0.25 cup water
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken thighs dry with a paper towel and season both sides with salt and black pepper.
Heat the olive oil in a large oven-safe skillet over medium heat.
Place the chicken thighs skin-side down into the skillet and sear for 3-4 minutes until the skin is golden and crispy. Flip and sear the other side for an additional 2 minutes. Remove the chicken and set aside.
In the same skillet, add the chopped onion and sauté for 2-3 minutes, scraping any browned bits from the bottom of the pan.
Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
Stir in the honey, soy sauce, apple cider vinegar, dijon mustard, paprika, chili flakes, and water. Bring the mixture to a simmer.
Return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top.
Transfer the skillet to the preheated oven and bake uncovered for 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Once cooked, remove the skillet from the oven and let the chicken rest for 3-5 minutes.
Garnish with chopped fresh parsley and serve warm with rice, mashed potatoes, or a side of your choice.
Nutrition Facts
Calories |
3086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.8 g | 279% | |
| Saturated Fat | 57.3 g | 286% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 972 mg | 324% | |
| Sodium | 5433 mg | 236% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 57.2 g | ||
| Protein | 223.1 g | 446% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 207 mg | 16% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2725 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
