Ingredients
The Chicken:
1.5 lbs Chicken thighs (skin-on or boneless, both work great)
Salt and black pepper to taste
1 tsp Smoked paprika
2 tbsp Olive oil
The Sticky Glaze:
3 tbsp Honey
2 tbsp Soy sauce (low sodium preferred)
Juice of 1 large lime
3 cloves Garlic, minced
1 tsp Chili flakes (optional for extra heat)
Garnish (The “Look”):
1 Fresh jalapeño, sliced into rounds
1 Small red chili, finely diced
Fresh cilantro, chopped
Extra lime wedges for serving
Instructions
Season the Chicken: Pat the chicken dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika.
Sear: Heat olive oil in a large skillet over medium-high heat. Place chicken in the pan (skin-side down if using skin-on). Cook for 5–7 minutes per side until golden brown and cooked through. Remove chicken from the pan and set aside.
Make the Sauce: In the same pan, turn the heat down to medium. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the honey, soy sauce, and lime juice.
Thicken: Let the sauce bubble and simmer for 2–3 minutes until it starts to thicken into a sticky glaze.
Coat: Add the chicken back into the pan. Spoon the glaze over the chicken repeatedly until it’s shiny and dark. Toss in half of your diced red chilies and jalapeño slices during the last minute so they soften slightly.
Serve: Lay the chicken over a bed of fluffy white rice. Top with the remaining fresh jalapeño rounds, red chilies, and a handful of fresh cilantro.
