Skillet Honey-Garlic Chicken Thighs

Preheat oven to 425°F. Pat chicken dry with paper towels and season evenly with pepper. Heat oil in a large ovenproof skillet over medium-high heat. Cook the chicken, skin-side down, undisturbed, until the skin is golden brown and crispy and releases easily from the pan, 8 to 10 minutes. Flip the chicken and transfer to the oven. Bake until an instant-read thermometer inserted in the thickest portion registers at least 165°F and up to 180°F, 10 to 15 minutes. Carefully remove the pan from the oven. Transfer the chicken to a large plate and cover with foil to keep warm.

Pour off and discard all but 1 tablespoon drippings from the pan; place the pan over medium-high heat. Add 1/2 cup water, stirring constantly and scraping to loosen browned bits. Add garlic and cook, stirring constantly, until the liquid has reduced and the garlic begins to soften, 3 to 4 minutes. Add hot honey, soy sauce, salt and the remaining 1/4 cup water; cook, stirring constantly, until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Remove from heat; stir in vinegar and butter until melted, 1 to 2 minutes. Return the chicken to the sauce and turn to coat. Sprinkle with chives before serving.