Sticky Honey-Garlic Pargiyot

This pargiyot recipe is a winner from Vera Newman’s latest cookbook, Marblespoon Tried and True.

Editor’s Note: A few weeks ago, we previewed a recipe step by step from Vera Newman’s latest cookbook, Marblespoon Tried and True (available on Amazon over here and at Artscroll.com over here). It was this 9×13 Baked Onion Fried Rice and we knew it would be perfect for all fans of our 9×13 series. Vera has shared lots of recipes here on BCP (see them all here). Since Vera is originally from Panama—a background that deeply influences her cooking—we, of course, asked her to put together a Panama travel guide for us too! We enjoyed this chicken and we knew you would too. 

After I saw the reaction (messages, texts, and countless emails!) I’d received over the past year+ about the “Sticky Sweet Chili Pargiyot” from my second cookbook, Marblespoon at Home, it became evident to me that I needed to create a recipe contender that would be good enough to include in this book. I have to say after (a lot! of) trial and error, and almost giving up a couple of times, I finally got it! 

This chicken freezes well. 

Print Recipe

Sticky Honey-Garlic Pargiyot

Ingredients

• 2 ½ lbs boneless skinless chicken thighs, cut into bite-size pieces
• ¼ cup oil
• 1 tbsp olive oil
• 6 garlic cloves, grated, or 5 frozen garlic cubes
• 2 tbsp dark brown sugar
• 2 ½ tsp paprika
• 2 tsp dried minced garlic
• 1 tsp sea salt
• ½ tsp garlic powder
• ½ tsp black pepper
• ½ tsp turmeric
• ¼ tsp cayenne pepper
• ¾ cup crushed crispy fried onions, such as French’s
• ¼ cup cornstarch
• ⅓ cup honey, plus more for drizzling

Instructions

• Preheat oven to 425°F. Line 2 metal baking sheets with foil. Coat with nonstick cooking spray.
• In a large mixing bowl, toss chicken with oil, olive oil, garlic, brown sugar, paprika, dried minced garlic, salt, garlic powder, pepper, turmeric and cayenne pepper. Add crispy fried onions and cornstarch; toss to coat well.
• Transfer chicken to prepared baking sheets; do not crowd pans.
• Roast, uncovered, for 25 minutes.
• Place honey in a microwave-safe dish. Microwave for 30 seconds.
• Flip each piece of chicken, brush with warm honey; roast for 10 additional minutes. Drizzle with additional honey before serving, if desired.