These sticky honey garlic chicken thighs are juicy on the inside with crispy skin and a sweet-savory glaze made with honey, garlic, soy sauce, and a touch of crushed red pepper flakes. They're easy enough for busy weeknights but impressive enough to serve to guests.
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These sticky honey garlic chicken thighs are everything a great weeknight dinner should be. They’re sweet, savory, garlicky, and coated in a delicious glaze that clings to every bite. Bone-in, skin-on chicken thighs stay juicy as they bake, then they’re finished with a honey garlic sauce and sprinkled with sesame seeds and green onions.
Serve these chicken thighs over garlic fried rice with steamed broccoli or your favorite vegetables for an easy dinner.
If you enjoy easy and tasty chicken dinners, be sure to try our baked BBQ chicken breast, baked chicken piccata, or honey mustard sheet pan chicken and potatoes.
Reasons to Love This Recipe
Ingredients at a Glance
- Bone-In, Skin-On Chicken Thighs. The skin crisps beautifully while the dark meat stays juicy and flavorful. You can substitute boneless, skinless thighs, but reduce the cooking time since they cook more quickly.
- Salt & Garlic Powder. A simple seasoning that enhances the flavor of the chicken without overpowering the glaze.
- Black Pepper. Adds a mild peppery bite.
- Olive Oil. Helps crisp the chicken skin and prevents sticking. Any neutral cooking oil, such as avocado or canola oil, will also work.
- Low-Sodium Soy Sauce. Adds savory, umami flavor while keeping the sauce from becoming overly salty. Regular soy sauce can be used if preferred, but the finished dish will be saltier.
- Honey. Gives the sauce its signature sweetness and helps create a sticky, caramelized glaze.
- Fresh Garlic. Adds bold garlic flavor that complements the sweet and savory sauce. Fresh garlic is recommended for the best flavor.
- Apple Cider Vinegar. Balances the sweetness of the honey with a touch of acidity. Rice vinegar can be substituted for a slightly milder flavor.
- Crushed Red Pepper Flakes. Adds a subtle kick of heat. Adjust the amount to suit your taste or omit for a milder sauce.
- Cornstarch. Thickens the sauce so it clings to the chicken.
- Sesame Seeds. An optional garnish that adds a light crunch and a classic finishing touch.
- Sliced Green Onions. An optional garnish that adds freshness and a pop of color.
How to Make It (Photo Tutorial)
Tips for Success
- Pat the chicken dry before seasoning. Removing excess moisture helps the skin brown and crisp instead of steaming.
- Don’t rush the sear. Let the chicken cook undisturbed until the skin releases easily from the skillet. If it sticks, give it another minute before trying again.
- Use an instant-read thermometer. Chicken thighs are at their most tender when they reach 175–185 F (79–85 C). This allows the connective tissue to break down for juicy, flavorful meat.
- Whisk the cornstarch with water first. Making a slurry prevents lumps and helps the sauce thicken smoothly.
- Watch the chicken closely under the broiler. Honey caramelizes quickly, so it only takes a few minutes for the glaze to become sticky and glossy.
- Let the chicken rest before serving. A 5-minute rest helps the juices redistribute, keeping the meat moist and tender.
Variations Suggestions
- Make it gluten-free. Substitute gluten-free tamari or coconut aminos for the soy sauce. If using coconut aminos, the glaze will be slightly sweeter.
- Adjust the heat. For a milder glaze, reduce or omit the crushed red pepper flakes. For more heat, increase the amount or add a pinch of cayenne pepper.
- Use boneless, skinless chicken thighs. Reduce the baking time by about 10 minutes and cook to an internal temperature of 175 F (79 C).
- Add fresh ginger. Stir 1 to 2 teaspoons of freshly grated ginger into the sauce along with the garlic.
- Finish with citrus. A squeeze of fresh lime juice just before serving adds a bright, fresh contrast to the sweet and savory glaze and seasons the glaze without extra salt.
Ways to Serve It
These honey garlic chicken thighs pair well with a variety of sides, making them an easy choice for everything from busy weeknights to casual dinners with friends.
- Garlic Fried Rice. The savory garlic flavor is a natural match for the sweet and sticky glaze.
- Steamed Rice. A simple side that soaks up every bit of the honey garlic sauce.
- Steamed or Roasted Broccoli. A classic pairing that adds color and freshness to the plate.
- Green Beans. Steamed, roasted, or sautéed green beans complement the sweet-savory glaze beautifully.
- White Bean Salad. A refreshing side that makes the meal feel a little lighter.
- Simple Green Salad. A crisp salad with a light vinaigrette provides a fresh contrast to the sticky glaze.
Storage and Reheating
- Refrigerator. Store leftover honey garlic chicken thighs in an airtight container in the refrigerator for up to 4 days.
- Freezer. Allow the chicken to cool completely, then transfer it to a freezer-safe container or freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating. For the best texture, reheat the chicken in a 350 F (177 C) oven until heated through. If the glaze has thickened during storage, spoon a little reserved glaze over the chicken before serving or make a fresh batch to restore its glossy finish.
Individual portions can also be reheated in the microwave in 30-second intervals until warmed through, though the skin won’t be as crispy.
More Weeknight Chicken Recipes
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Chicken breast cutlets baked with a buttery lemon, garlic, and caper sauce.
Roasted chicken thighs seasoned with bold Mexican-inspired spices, lime, and cilantro.
Chicken thighs simmered with tomatoes, olives, garlic, herbs, and white wine.
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Honey Garlic Chicken Thighs Recipe
These sticky honey garlic chicken thighs are juicy on the inside with crispy skin and a sweet-savory glaze made with honey, garlic, soy sauce, and a touch of crushed red pepper flakes. They’re easy enough for busy weeknights but impressive enough to serve to guests.
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Equipment
Cast iron skillet or oven safe skillet
Large oven safe skillet or cast iron skillet
Ingredients
Chicken Thighs
- 6 chicken thighs bone-in, skin-on (Note 1)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- ½ cup honey Note 2
- 6 cloves garlic finely minced
- 3 tablespoons low sodium soy sauce Note 3
- 1 ½ tablespoons apple cider vinegar or lemon juice
- ¾ teaspoon crushed red pepper flakes
- 1½ tablespoons water
- 1½ teaspoons cornstarch
Garnish
- sesame seeds
- sliced green onions
Instructions
- Preheat the oven to 400 F (204 C). Pat the 6 chicken thighs dry with paper towels. Season both sides with the 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder.
- Heat the 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Place the chicken thighs skin side down and cook undisturbed for 6 to 8 minutes, or until the skin is deeply golden and releases easily from the pan. If the chicken sticks, let it cook another minute before trying again. Flip and cook for 2 to 3 minutes more.
- Carefully pour off all but about 1 tablespoon of the rendered fat. Transfer the skillet to the oven. If your skillet isn’t oven-safe, transfer the chicken to a baking dish, skin side up.
- Bake until the thickest part of the chicken reaches 175 F (79 C), about 20 to 25 minutes.
- While the chicken bakes, combine the ½ cup honey, 6 cloves minced garlic, 3 tablespoons low sodium soy sauce, 1 ½ tablespoons apple cider vinegar, and ¾ teaspoon crushed red pepper flakes in a small saucepan over medium heat. Bring to a gentle simmer, stirring occasionally.
- In a small bowl, whisk together the 1½ tablespoons water and 1½ teaspoons cornstarch until smooth. Stir the slurry into the sauce. Simmer, stirring constantly, until the sauce thickens enough to coat the back of a spoon, about 2 to 3 minutes.
- Remove the chicken from the oven. Spoon or brush enough glaze over the tops of the chicken thighs to coat them evenly, reserving the remaining glaze for serving. Return the chicken to the oven and broil for 3 to 5 minutes, watching carefully, until the glaze is bubbling and lightly caramelized.
- Let the chicken rest for 5 minutes. Spoon the reserved glaze over the chicken and garnish with sesame seeds and sliced green onions before serving.
Notes
- Bone-in, skin-on chicken thighs stay juicy during cooking and develop the crispiest skin.
- A mild honey, such as clover honey, lets the garlic flavor shine without overpowering the glaze.
- We tested this recipe with low sodium soy sauce. Regular soy sauce, tamari, or coconut aminos also work.
Nutrition
Calories: 437kcal | Carbohydrates: 26g | Protein: 25g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 793mg | Potassium: 367mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Servings: 6 thighs (4-6 servings)
Calories: 437kcal
