Most nights, I cook one of the easy one-pan meals in my Wellness Mama Cookbook (grab a copy here) because those are our family favorites and I know they are fast, easy, and delicious.
With over 200 recipes to choose from, we hardly ever get in the dinnertime rut of using the same meals over and over, and I’ve found that I’m experimenting less because we’ve locked in our favorites.
When the Kids Cook
Thanks to the Kids Cook Real Food course, my kids have become super helpful in the kitchen and are even interested in creating their own recipes. My older two kids created this recipe and perfected it by cooking it several times. They adjusted the ingredients each time until they got it just right. The result was this savory and sweet honey garlic chicken that uses budget-friendly chicken thighs.
It has a slightly crispy outer coating and a great balance of savory and sweet. I recommend serving it with a simple salad or steamed veggies on the side for a quick meal option!
What the Kids Love
They get to make this recipe entirely on their own and it is delicious! If your kids aren’t helping in the kitchen, I’d definitely encourage letting them help and even letting them cook on their own. They have such a feeling of pride from making a meal on their own, and cooking is a useful skill that will serve them throughout life.
In our house, even the little kids learn to safely use knives from a young age and are actually helpful (not just “helpful”) from about age 3.
My Favorite Part
I love the feeling of accomplishment the kids get from making a recipe all by themselves. As a bonus, I also get a night off from cooking once a week or so when they cook… no complaints here!
Honey Garlic Chicken Thighs
To make this recipe, we first coat the meat in a little cassava flour. This helps the sauce to thicken as it cooks. We put the chicken in a baking dish, whisk together the sauce ingredients, pour the sauce over the chicken, and let it cook for a while.
We uncover the baking dish for the final 20 minutes or so to baste the chicken and let the sauce caramelize a little.
A Note About Baking Dishes:
I used to always use a glass baking dish to cook the chicken, but I’ve recently come across some cookware that I absolutely love. It’s called Caraway. It’s ceramic coated and is oven safe. It browns meat beautifully without sticking. The smooth non-toxic finish is so wonderful that even omelets slide right out. And it comes in such pretty colors! I highly recommend it.
Honey Garlic Chicken Thighs Recipe
Ingredients
- 8 chicken thighs (boneless, skinless)
- ¼ cup cassava flour
- ¼ cup honey (or maple syrup)
- ¼ cup coconut aminos
- 6 cloves garlic (finely minced)
- 1 tsp salt
- ½ tsp pepper
Instructions
- Preheat the oven to 375 degrees°F.
- Place the chicken in a bowl.
- Sprinkle the cassava flour over it to coat evenly.
- Shake off the excess flour and place in an 8x8 glass baking dish or other oven-proof pan.
- In a small bowl, whisk together the honey, coconut aminos, garlic, salt, and pepper.
- Pour the honey mixture evenly over the chicken.
- Cover lightly and bake for about 25 minutes.
- Remove the cover, spoon the sauce over the chicken, and bake uncovered for another 20 minutes.
- Enjoy!
Notes
Nutrition
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
Do your kids like to help in the kitchen? What do they like to make?
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I feel like hugging you! Both my kids and my husband loved this chicken. I’m not sure that’s ever happened in 9 years! Lol. We used coconut flour and low sodium soy and it was delicious and easy. Thanks!
Could this be done in an Instant Pot? If so, are any variations needed?
I tried this today and the whole family loved it 🙂 Thank you and your children for a delicious recipe!
I have a busy little 10 mo old son, as well as a homestead to look after. Cooking healthy and from scratch usually means “time consuming” but I was really pleased with this recipe! It was so tasty! I love spicy so I added some chili flakes to the sauce and some sriracha at the table. This one is going in the regular rotation for sure! Thanks so much Katie, I really love all your posts and am now trying your recipes because I LOVE your posts so much!
Made tonight. Flavor was very good. Will probably skip the flour and make in skillet next time instead simply because the texture seemed a little off on some bites (and yes, we did try to remove any excess flour. Used coconut flour (at least til we know more about gmo’s and cassava flour). Might try again with cassava flour if we find a comfortable route to do so.
This may be a dumb question, but can I do this with boneless chicken breasts instead?
Absolutely!
I’m allergic to coconut is there a substitute for the coconut amines?
Gluten free Tamari works well too
My kids love Chicken and I am sure they will love this when they taste this recipe! Thanks! 🙂
Hi Katie! I just got your new cook book in the mail yesterday, so far it’s a great read and I can’t wait to try some of the new recipes. I was wondering how long you have been using cassava flour and if there is any one brand that you feel is better than another. I have read different views on whether or not this flour is considered healthy. What are your thoughts?
It is higher carb than almond or coconut flour and it isn’t an everyday staple at our house but it is helpful and a good alternative (in my opinion) for thickening and breading things. I am currently using Anthony’s brand.