Honey Bourbon Glazed Recipe

Prep protein

Pat the chicken thighs (or pork chops) dry with paper towels. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

Sear protein

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Add the protein and sear 4–5 minutes per side (depending on thickness) until well browned and nearly cooked through (internal temp 155–160°F for chicken thighs; pork 145°F). Transfer to a plate and tent loosely with foil.

Make glaze

Reduce heat to medium. In the same skillet add 2 teaspoons minced garlic and cook 20–30 seconds until fragrant. Carefully add 1/4 cup bourbon (stand back in case of flame) and scrape up any browned bits. Stir in 1/4 cup honey, 1 tablespoon soy sauce, 1 tablespoon apple cider vinegar, 1 tablespoon brown sugar, 1 teaspoon fresh lemon juice and 1/4 teaspoon red pepper flakes. Simmer gently 2–3 minutes to meld flavors.

Thicken glaze

Whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Add slurry to the simmering glaze and stir until it thickens, about 30–60 seconds. Taste and adjust: add a pinch more salt or a squeeze of lemon if too sweet.

Glaze protein

Return the protein to the skillet and spoon glaze over, turning to coat both sides. Cook 1–2 minutes more until the glaze clings and the protein reaches final internal temp (165°F for chicken). Remove from heat and let rest 3–4 minutes so glaze sets.

Boil potatoes

Place 1.5 lb baby Yukon gold potatoes in a medium pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 12–15 minutes depending on size. Drain well.

Smash and season

Preheat oven to 425°F (220°C) or heat a large skillet over medium-high if finishing on stovetop. Arrange drained potatoes on a rimmed baking sheet lined with parchment. Using a potato masher or the bottom of a jar, gently press each potato to flatten to about 1/2 inch thickness.

Crisp and finish

Dot the smashed potatoes with 2 tablespoons unsalted butter and drizzle any residual butter/olive oil from the protein pan if desired. Roast in the oven 12–15 minutes until edges are golden and crisp. Remove and toss with 2 tablespoons heavy cream, 2 tablespoons chopped chives and 1/4 tsp freshly ground black pepper. Keep warm until plating.

Prep vegetables

Toss 2 cups broccoli florets, 1 cup carrot coins, and 1/2 cup red bell pepper slices with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper on a baking sheet in a single layer.

Roast

Roast in the same 425°F (220°C) oven as the potatoes for 12–15 minutes, shaking the pan halfway through, until vegetables are tender at the stem and lightly caramelized at the edges.

Finish

Remove from oven and finish with 1/2 teaspoon lemon zest (optional) and adjust seasoning. Keep warm until plating.

Divide smashed potatoes between plates, place glazed protein on top or alongside, and arrange roasted vegetables. Spoon any extra honey bourbon glaze over the protein and a little onto the potatoes for flavor continuity.

Garnish with 1 teaspoon toasted sesame seeds and 1 tablespoon chopped chives or parsley. Serve immediately.