It happens every year. I start January off with daily cardio, sugarfree this, sugarfree that and only a month later my healthy streak comes to a screeching halt with the biggest junk food fest all year: the Superbowl. That extra dollop of ranch dressing on your salad or the second spoonful of sugar in your morning coffee pale in comparison to the smorgasbord that is the Superbowl. Eating a salad in the back corner while every other sports jersey donned guest melts their face off with buffalo wings, potato skins, and queso is not only a guarantee of becoming a social pariah, but doing so would be just plain un-American. 

So what’s a girl who loves pigging out to do? Grab that handy cast iron skillet of course! I’ve so often found that when I’m craving something crunchy and deep fried, a good crispy sear from my skillet ends up doing the trick. Additionally, chicken thighs are another great compromise for when I’ve gotten bored of ultra lean protein. Not only is dark meat itself more flavorful, it absorbs other spices and marinades more robustly than lean white meat. And to throw in another perk, chicken thighs are usually sold in bulk and much cheaper than other chicken cuts – perfect if you’re hosting a big, hungry crowd. 

For this year’s football showdown, I’ll be sauteing some chicken thighs in a sweet and sticky ginger honey glaze. The best part of this recipe? Everything goes in one pan. Now THAT’s a touchdown. 



Honey Ginger Chicken Thighs
Serves 4
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 4 chicken thighs
  2. 1 cup soy sauce
  3. 1/2 cup rice wine vinegar
  4. 1/4 cup honey
  5. 1/4 cup brown sugar
  6. 2 tbsp sesame oil
  7. 1 tsp ground black pepper
  8. 1/2 cup chopped green onions + extra for garnish
  9. 1/2 cup ginger, thinly sliced
Instructions
  1. Place chicken thighs in skillet. Mix remaining ingredients for sauce and pour into skillet. Marinade for 15-20 minutes.
  2. Saute on medium heat until sauce caramelizes, about 10 minutes. Pan fry for an additional 2-3 minutes until chicken thighs are seared.
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