Amazing chicken to serve over fluffy white rice.
HERE'S HOW TO DO IT:
In a bowl, make a rub with 2 teaspoons each of paprika, onion powder, garlic powder, brown sugar, and salt, plus 1/2 teaspoon of cracked black pepper and cayenne pepper to taste (if desired). Combine and toss with six boneless, skinless chicken thighs.
Make the sauce. In a bowl combine 1/2 cup honey, 3 tablespoons of soy sauce, and 2 tablespoons of rice vinegar. Set aside.
In an Instant Pot, heat 2 tablespoons of olive oil and brown thighs on all sides in batches. (No need to cook all the way through) Remove to a plate after browning each batch.
Melt 1 stick (8 tablespoons) of butter in the Instant Pot and add 6 cloves of minced garlic, stirring to keep it from browning, about 1 minute. Return the chicken to the pot and add the sauce.
Put the lid on the Instant Pot and cook at medium pressure for 15 minutes. Let the pressure release naturally and slow cook the chicken till ready to serve.
Just before serving, thicken the sauce if needed by combining 2 tablespoons of cornstarch with enough cold water to make a thin paste. Stir into simmering chicken till thickened and bubbly. (Repeat with more cornstarch if you want thicker sauce). Top with chopped scallions.
Serve over white rice.
INGREDIENTS SUMMARY
6 boneless, skinless chicken thighs
olive oil
2 teaspoons each: paprika, garlic powder, onion powder, salt, brown sugar
1 teaspoon cracked black pepper
cayenne to taste
1/2 cup honey (I use hot honey)
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 stick (8 tablespoons) butter
6 garlic cloves, minced
Scallions, chopped
Cooked white rice