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I made these for a private chef client while also testing them out for this Sunday’s meal prep menu and they came out AMAZING!
They are the perfect, easy weeknight dinner!
Ingredients
- Chicken thighs
- 2 Tbsp avocado oil
- Sauce- 2 tbsp oyster sauce, 1-2 tbsp honey, 1 tbsp soy sauce, 1 tbsp sesame oil, optional chili oil for spice.
Instructions
- In a pan over medium heat, add avocado oil.
- Add the chicken thighs, skin, side down, to the hot oil and cook for about five minutes, until lightly browned and crispy. Flip and cook an additional 3 to 4 minutes on the bottom side.
- Transfer the chicken to a casserole dish and set aside to rest.
- Preheat the oven to 425°F .
- Mix all sauce ingredients together.
- Pour the sauce over the chicken and make sure it is fully coated.
- Bake the chicken for 15 to 20 minutes at 425°F, or until the internal temp of the chicken reaches 165°F .
- Remove from the oven and let cool. I served mine over steamed basmati rice with a side of sautéed Brussels sprouts and shiitake mushrooms in a bit of sesame oil and seasoned with salt.
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