Adapted from Gordon Ramsay’s sticky lemon chicken
Make 4 servings
1 lb boneless chicken thigh with skin
3 garlic cloves, finely minced
1 shallot or 1/2 small yellow onion, finely chopped
1 Tbs wine vinegar
2 Tbs lemon or lime juice
2 Tbs soy sauce
3 Tbs honey
3 Tbs vegetable oil
A few sprigs of thyme, fresh or frozen
Heating 1 Tbs oil in a small sauce pan over medium high heat. Add garlic, shallot or onion, stir until fragrant. Add vinegar, lemon or lime juice, soy sauce, honey, and thyme. Mix well, taste and adjust season if needed to your liking. Set aside.
In a large saute pan, heat 2 Tbs oil over medium high heat. Put chicken skin side down, lightly season with salt and pepper, fry until golden brown, turn over about 2-3 minutes each side. Pour the sauce over, simmer about 10 minutes. Turn occasionally for the sauce coat chicken pieces even. Serve with rice, or bread. Do not forget your veggie.
You can broil chicken in a toast broiler after lightly seasoning with salt, pepper, oil, a few slices of lemon or lime, and sprinkle with thyme for total 15 minutes. Then mix with sauce.
Left over thyme freeze well in its own container.
You can fry chicken first and after chicken is golden brown both side. Move the chicken to the edge of the pan and add garlic and shallot to the center of the pan. Then add the remaining ingredients, bring it to a boil. Then turn and coat chicken with sauce until the chicken cooked through.