Chicken thighs caramelized in a delicious honey-ginger-garlic glaze! Cooked in one pan with fresh summer squash for an easy meal and quick cleanup. You will find pasture-raised, organic-fed chicken, yellow squash, and zucchini at the market this week!
Honey Garlic Sauce:
- 4 chicken thighs bone in or out, with or without skin
- 2 tbsp low-sodium soy sauce
- 1 tsp minced garlic
- 2 tbsp ketchup
- 1/4 cup honey
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
Vegetables:
- 2 medium yellow squash cut lengthwise and then in slices
- 2 medium zucchini cut lengthwise and then in slices
- 1/4 tsp garlic powder
- 1/8 tsp salt or to taste
- 1/8 tsp black pepper or to taste
- 1 tbsp butter or coconut oil
Optional Garnishment:
- Dried chives
- Sesame seeds
Season chicken with garlic powder, salt, and pepper. All to taste. Place a large, non-stick skillet over medium-high heat. Once heated, place the thighs (skin side down) into the pan and allow to sear on each side for 3-4 minutes.
While the chicken is searing, prepare the sauce by combining remaining ingredients into a mixing bowl.
After the chicken has been seared on both sides, remove from pan and place into the bowl with sauce. Reduce the heat to medium. Drain excess oil from pan and wipe clean. Place back onto the stove.
Add 1 tablespoon of butter (or oil) to the pan. Once melted, add the sliced squash. Season with the garlic powder, salt and pepper. Cover and allow to cook for 2-3 minutes. You don’t want to overcook the squash at this point. It should still be relatively tender.
Using tongs, toss the chicken in the sauce to thoroughly coat.
Push the squash to one side of the skillet. Add the thighs back to the pan skin-side down. Cover and allow to cook for 2-3 minutes.
Flip the thighs, pour any extra sauce over the chicken, and give the squash a good stirring.
Cover and allow the chicken to cook until it has completely cooked through. The sauce will thicken a bit.
Garnish with dried chives and sesame seeds.
