Recipe Courtesy of Chef David Guas, Owner of Bayou Bakery, Coffee Bar & Eatery in Arlington, VA, for the National Honey Board.
- ¼ Cup buckwheat honey
- 1 orange, zested
- 2 Tablespoons fresh squeezed orange juice
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon Chinese five-spice powder
- 2 Teaspoons chopped garlic
- 2 Teaspoons kosher salt
- 4 5-ounce bone-in, skin-on chicken thighs
- 3 Tablespoons olive oil, for cooking
In a shallow dish, combine the honey, orange zest, orange juice, olive oil, five-spice powder, garlic and salt. Toss the chicken thighs in the marinade, taking care not to pull away the skin. Cover and refrigerate for 1 hour.
Preheat the oven to 350 degrees F.
Heat a oven-safe skillet over medium-high heat. Add the oil and swirl to coat. Add the chicken, skin-side down, and cook until a rich mahogany color, about 3 minutes. Using tongs, carefully flip each thigh, and then transfer the skillet to the oven. Cook until the juices run clear and the meat is fully cooked, about 18 minutes.
Transfer the thighs to a cutting board and allow to rest for 5 minutes. Serve with fried rice, wasabi-whipped potatoes, or Szechuan green beans.