Honey Garlic Chicken Thighs (Print View)

Chicken thighs caramelized in a sticky glaze of honey, garlic, and soy sauce with fresh herbs.

# Components:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Glaze

04 - 1/3 cup honey
05 - 1/4 cup low-sodium soy sauce
06 - 4 cloves garlic, minced
07 - 1 tablespoon rice vinegar or apple cider vinegar
08 - 2 tablespoons water
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Garnish

11 - 2 tablespoons chopped fresh parsley or green onions
12 - 1 teaspoon toasted sesame seeds (optional)

# Directions:

01 - Heat oven to 400°F (200°C).
02 - Pat chicken thighs dry with paper towels and season both sides evenly with salt and black pepper.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin side down and sear for 3 to 4 minutes until golden brown. Flip and cook for an additional 2 minutes. Remove chicken and set aside.
04 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Stir in honey, soy sauce, vinegar, water, and crushed red pepper flakes if using. Bring mixture to a simmer.
05 - Return chicken thighs to skillet, placing them skin side up. Spoon glaze generously over each piece.
06 - Transfer skillet to the preheated oven and bake for 18 to 22 minutes, basting the chicken with glaze halfway through, until cooked through and skin is caramelized.
07 - Remove skillet from oven and allow chicken to rest for 5 minutes.
08 - Sprinkle chopped parsley or green onions and toasted sesame seeds over the chicken before serving.

# Expert Advice:

01 -
  • The skin gets impossibly crispy while the meat stays juicy, and the glaze clings to every crevice like edible gold.
  • It comes together in 35 minutes flat, making it perfect for nights when you want restaurant-quality results without the chaos.
  • One skillet, minimal cleanup, and your guests will ask for the recipe before they finish eating.
02 -
  • Pat the chicken dry before searing; even a little moisture will steam the skin instead of crisping it, and that changes everything.
  • Baste halfway through baking—this simple act transforms the glaze from a sauce into a caramelized coating that sticks to every crevice of the chicken.
  • Don't skip the 5-minute rest; it keeps the juices inside the meat instead of pooling on your plate.
03 -
  • Use low-sodium soy sauce so you control the salt level; regular soy sauce can overwhelm the honey sweetness and leave you chasing the balance.
  • If your glaze is still too thin when the chicken's done, remove the chicken to a platter and simmer the remaining sauce on the stovetop for a minute or two to thicken it before spooning it over top.
  • Mince your garlic fresh and add it right before the glaze ingredients; garlic that sits too long in the pan can turn bitter and ruin the whole dish.
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