Chicken N' Slicks Recipe

Trim excess fat from the chicken thighs and pat them dry with paper towels. If pieces are large, cut into 1½–2 inch pieces for even cooking.

Mince the garlic finely. In a medium bowl whisk together olive oil, soy sauce, apple cider vinegar, honey, minced garlic, smoked paprika, black pepper and kosher salt until combined.

Add the chicken to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours. Remove chicken from fridge 15 minutes before cooking to come closer to room temperature.

Sear

Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon of oil. Add the marinated chicken pieces in a single layer without crowding (work in batches if necessary). Sear 3–4 minutes on the first side without moving to develop color.

Flip pieces and cook another 2–3 minutes until nicely browned. Internal temperature should reach 165°F (74°C) or the juices run clear. Transfer cooked pieces to a plate and keep warm. Wipe skillet if there is excessive burned residue, leave browned bits for flavor.

Lower heat to medium and add the butter to the same skillet. When butter is melted and bubbling, stir in the brown sugar, worcestershire sauce, hot sauce, additional soy sauce and lemon juice. Scrape any browned bits into the sauce and stir until sugar dissolves.

In a small bowl, mix the cornstarch with cold water to make a slurry. Pour the slurry into the skillet while whisking briskly. Continue to cook 1–2 minutes until the glaze thickens to a shiny, syrupy consistency. Taste and adjust: add a pinch of salt, a squeeze of lemon, or more hot sauce if desired.

Return the cooked chicken pieces and any accumulated juices to the skillet. Toss thoroughly to coat every piece in the glaze and cook together 1–2 minutes so the coating adheres and the chicken reheats.

Turn off the heat. Sprinkle the chopped parsley, sliced green onions and sesame seeds over the glazed chicken. Give a final gentle toss to distribute garnish.

Serve the Chicken N' Slicks immediately with steamed rice or crusty rolls and lemon wedges on the side for squeezing. For a lighter option, serve over mixed greens as a warm salad.

Leftovers: cool to room temperature and refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of water to loosen the glaze.