1 lb chicken thighs, deboned and skin on
Salts
Black Peppers
2 tsp olive oil
4 cloves garlic, minced
3 tbsp honey
3 tsp Dijon Mustard
1/4 cup water
Debone the chicken thighs but keep the skin on. Heat up a skillet on medium heat and add 1 teaspoon olive oil. Pan-fry the chicken on both sides until cooked.
Heat up a sauce pan with the remaining 1 teaspoon olive oil and stir-fry the garlic until slightly browned. Add the honey, Dijon Mustard, water and salt. Stir to combine well. Transfer the sauce into the skillet, stir to make sure that the chicken is nicely coated with the Honey Dijon sauce. Serve immediately.

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