Go Back
+ servings

Honey Garlic Chicken with Cheesy Polenta


  • Polenta
  • Salt and pepper
  • 1 cup medium or fine cornmeal
  • 1-2 Tbsp butter
  • ½ cup grated Parmesan cheese

  • Honey Garlic Chicken
  • 2 heads garlic
  • 5-6 bone-in skin-on chicken thighs
  • one bunch of scallions (~ 5 or 6)
  • 4 Tbsp butter
  • ½ cup honey


  • Polenta
  • Preheat the oven to 350° F
  • In an oven-proof bowl, add one cup of cornmeal and water. (For firm polenta, use 4 cups water; for soft polenta, use 5 cups water)
  • Add a strong pinch of kosher salt, a grind or two of black pepper, a tablespoon or two of butter, the Parmesan cheese, and give it a stir
  • Cook 30 minutes and stir again
  • Cook 15+ minutes, or until nearly all the liquid is absorbed and stir it again

  • Roast the Garlic
  • Preheat the oven to 425° F
  • Wrap the heads of garlic together in aluminum foil and place them on a baking sheet
  • Roast for ~ 30-35 minutes

  • Honey-Garlic Chicken
  • While the garlic roasts prep 5-6 bone-in, skin-on chicken thighs
  • To maximize crispiness, pat the chicken thighs dry with a paper towel, before seasoning the outsides with kosher salt, a few grinds of freshly cracked black pepper, and coat the skin sides with a little bit of olive oil
  • Thinly slice the white ends of the scallions
  • Slice the wider green ends and set them aside to be a garnish
  • Heat an oven-proof skillet (cast-iron if you have it) over low to medium heat.
  • Place the oil-coated skin sides of the chicken thighs down into the pan, and let them cook for ~ 5 minutes until the rendered fat from the chicken begins to cover the bottom of the pan
  • Raise the heat to medium-high and readjust the chicken thighs so they're sitting in the fat
  • Cook the skin side of the thighs until they're deeply browned and crispy (~ 10 minutes)
  • Turn off the heat, flip the thighs onto their uncooked side, and throw in the sliced white ends of the scallions
  • Take the roasted bulbs of garlic out of the oven and let them cool 5 or 10 minutes before squeezing the now-soft cloves into a bowl
  • Mash the cloves into a paste with a spoon, and squeeze about ½ cup of honey over the top. Mix the two with a spoon.
  • Spread the garlic-honey blend on top of the chicken thighs (which are still in the pan). Don’t go crazy. A light layer will do, and you'll need to save some for your pan sauce
  • Throw the skillet into your oven (which is still at 425°), and cook the thighs until the honey caramelizes and the chicken is cooked through to 165° (~ 15 minutes)
  • Move the thighs from the skillet onto a plate and place the skillet back on the stovetop over medium heat

  • Garliky Pan Sauce
  • Melt 3 -4 Tbsp of butter in the pan
  • Add the remaining honey-garlic blend, along with a couple of glugs of white wine vinegar
  • Stir to incorporate it all into a sauce and also to remove the crispy chicken bits from the bottom of the pan. (This will only take a couple of minutes, no need to bring this to a simmer)

  • Finish and Serve
  • Scoop some creamy polenta into a bowl, load up a chicken thigh, give the whole thing a nice spoonful of sauce.
  • Top it all with pepper, flaky sea salt, and sliced green scallions