Crispy Honey Soy Chicken

Instructions

1. Cut the lime in half and squeeze the juice of the lime over the chicken. Then sprinkle the chicken with salt and toss the chicken in the bowl until evenly coated in the lime and salt. Be sure to rub a some of the salt under the skin of each drumstick. Add in some garlic powder and ground black pepper, give the chicken a few tosses and set the chicken aside.
2. Slice the shallots and two cloves of garlic (leaving the remaining four cloves whole). Then, take two of the rosemary sprigs and separate the rosemary from the stems.
3. In a large cast iron skillet, bring the cooking oil to a high heat. You want the oil to have 3/4-1 inch of depth in the skillet. Place the chicken, skin side down, into the heated skillet and reduce the heat to a medium-high. Allow the skin to thoroughly brown before attempting to turn the chicken. Brown the chicken on all sides and allow to cook until the juices run clear (170 degrees on a meat thermometer if you aren't sure whether the chicken is cooked).
4. While the chicken is searing, in a small bowl, whisk together the balsamic vinegar, soy sauce, and honey. Set the bowl aside. Once the chicken is done, remove the chicken from the pan and place the chicken on a paper towel lined plate. The paper towel will help absorb some of the excess oil.
5. In the same cast iron skillet that you cooked the chicken, saute the garlic, shallots, rosemary and peppercorns for about one minute. (Yes, with the oil and crispy bits left in the skillet.) Then, add in the honey-soy sauce.The sauce will bubble first and then begin to thicken just a little; give the sauce a few stirs and turn the skillet down to a simmer.
6. Place the chicken back into the skillet with the sauce. Use a spoon to ladle the sauce over the chicken. Allow the chicken to simmer in the sauce for 2-3 minutes. Then, plate, serve and enjoy.

• Servings : 5
• Ready in : 45 Minutes
• Course : Dinner
• Recipe Type : Dinner