Hot Honey Glazed Chicken Thighs

Step 1: Pat the boneless, skinless chicken thighs dry with paper towels and season them with salt and pepper on both sides.

Step 2: In a small bowl, combine the 3 tablespoons of hot honey, juice from the lemon, peach jam, chicken stock (or water with chicken bouillon powder), and chili flakes. Mix well to create the glaze.

Step 3: Heat 2 teaspoons of cooking oil in a large pan over medium-high heat. Add the chicken thighs and cook until they are browned and cooked through, which should take about 4-5 minutes per side. Remove the cooked chicken thighs from the pan and set them aside.

Step 4: In the same pan, add the remaining 2 teaspoons of cooking oil. Pour in the glaze mixture and let it simmer for a minute or two until it thickens slightly.

Step 5: Return the cooked chicken thighs to the pan with the glaze, turning them to coat them evenly.

Step 6: Allow the chicken thighs to cook in the glaze for an additional 2-3 minutes, ensuring they are well coated and heated through.

Step 7: Turn off the heat, and then add 2 tablespoons of butter to the sauce in the pan. Stir until the butter is fully melted and incorporated.

Step 8: Serve the Hot Honey Glazed Chicken Thighs on a plate, drizzling any remaining sauce over the top.