Honey Garlic Chicken Thighs Recipe

Sticky honey garlic chicken thighs glazed with a glossy sauce and garnished with sesame seeds and sliced green onions on a serving platter.

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.

Prep Time15

Cook Time40

Total Time55

Servings: thighs (4-6 servings)

Calories: 437kcal

Author: Sandra

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.

Serving Suggestion

Serve these sticky honey garlic chicken thighs over steamed jasmine rice with broccoli, broccolini, or green beans. Spoon the extra honey garlic glaze over the chicken and rice for an easy restaurant-style meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freeze for up to 3 months.

Reheat in a 350 F (177 C) oven until warmed through. Spoon any reserved or freshly made glaze over the chicken before serving for the best flavor and appearance.

Nutrition