Honey Butter Chicken

For the Chicken:

1.5 lbs chicken thighs boneless, skinless

2 T soy sauce

1 T honey

1 tsp garlic powder

¼ tsp salt

Freshly cracked black pepper

Honey Butter Sauce:

3 T unsalted butter

¼ cup soy sauce

¼ cup honey

4 garlic cloves, minced

¼ cup water

1 tsp corn starch

In a large bowl, add chicken thighs, soy sauce, honey, garlic powder, salt and pepper. Marinate for 10 mins up to overnight.

Preheat air fryer to 425⁰ for a few mins. Add chicken thighs (don’t overcrowd and cook in batches as needed) and air fry for 11-14 mins until browned and cooked through (internal temperature should be 165⁰ or more)

If you don't have an air fryer, you can bake it at 400⁰ for 20-25 min or panfry for 4-6 minutes per side. 

While the chicken is cooking, combine soy sauce, honey, garlic, water, and cornstarch in a cup or bowl and set aside. In a medium shallow pan on medium heat, add butter and let it melt down then add the sauce and cook down for 1-2 mins until thickened. Remove and set aside.

Once chicken is done, pour the sauce over the chicken and coat evenly (save a little sauce for dipping later). Serve chicken with fluffy white rice & veggies.