Honey Garlic Chicken Thighs
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Every bite of Honey Garlic Chicken Thighs has crispy skin, juicy meat, and that glossy honey-garlic sauce that makes your fingers sticky in the best way. The glaze caramelizes as it bakes, creating layers of sweet and savory flavor that taste better than any takeout. You’ll find yourself fighting over who gets the last piece at the dinner table.
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I make these for weeknight dinners, potlucks, and family gatherings because they’re kid-approved comfort food that feeds a crowd easily. The sticky glaze pairs perfectly with rice and veggies, and leftovers are awesome for lunch the next day. They keep in the fridge for 3 days or freeze for up to 3 months, making them perfect for meal prep.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Honey Garlic Chicken Thighs with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll get perfectly crispy skin and tender, juicy meat every single time with this simple technique.
Prep the Chicken
Preheat your oven to 400°F (220°C). Pat the chicken thighs completely dry with paper towels and season them generously with salt and freshly ground black pepper.
Getting the skin dry is what gives you that golden, crispy finish, so don’t skip this step.
Make the Marinade
In a small bowl, stir together the minced garlic, honey, soy sauce, apple cider vinegar, and olive oil until everything’s well combined. A mini whisk makes this quick work and gets the honey fully incorporated without clumps.
Marinate the Chicken
Pour the marinade evenly over the seasoned chicken thighs, making sure every piece gets coated, and reserving some for later.
Let them marinate for at least 30 minutes at room temperature or pop them in the fridge overnight if you’re planning ahead. The longer they sit, the deeper the flavor gets.
Sear Until Golden
Heat an oven-safe cast-iron skillet over medium-high heat with a small drizzle of olive oil. Place the marinated chicken thighs skin-side down in the hot skillet and let them sear for 5 to 7 minutes without moving them.
You’ll know they’re ready to flip when the skin is crisp, golden brown, and releases easily from the pan. Carefully flip the chicken over using tongs with nonstick silicone tips so the skin side is up.
Bake with the Sauce
Pour the remaining marinade over the chicken and carefully transfer the pan to your preheated oven.
Bake for 25 to 30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reaches an internal temperature of 165°F. The sauce will bubble and thicken as it bakes, creating that sticky glaze.
Rest and Serve
Remove the skillet from the oven and let the chicken rest for a few minutes so the juices redistribute. Wear your oven mitts because the entire skillet will be hot!
Spoon the pan sauce over each chicken piece and garnish with sliced green onions before serving. You can use a pair of herb scissors to prep the green onions.
The honey garlic sauce thickens even more as it cools slightly, so you’ll get that perfect sticky coating in every bite. Enjoy!
If you’re bringing this dish to a potluck or gathering, let it cool slightly after baking and transport it in a container with a tight-fitting lid to prevent spills. Keep them warm by wrapping the container in a thick towel and placing it in an insulated carrier.
Ingredients
- 4 bone-in chicken thighs
- Salt and freshly ground black pepper to taste
- 4 cloves fresh garlic minced
- ⅓ cup honey
- ¼ cup low-sodium soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- Fresh green onions sliced, for garnish
Video
Instructions
- Preheat the oven to 400°F (220°C).
- Pat the chicken thighs dry with paper towels and season generously with salt and freshly ground black pepper.4 bone-in chicken thighs, Salt and freshly ground black pepper
- In a bowl, whisk together the minced garlic, honey, soy sauce, apple cider vinegar, and olive oil until well combined.4 cloves fresh garlic, ⅓ cup honey, ¼ cup low-sodium soy sauce, 2 tablespoons apple cider vinegar, 2 tablespoons olive oil
- Place the chicken thighs in the marinade and coat evenly. Marinate for at least 30 minutes, or overnight for deeper flavor.
- Heat an oven-safe skillet over medium-high heat with a small amount of olive oil.
- Place the chicken thighs skin-side down in the hot skillet and sear for 5 to 7 minutes, until the skin is golden and crisp. Flip the chicken.
- Pour the remaining marinade over the chicken and transfer the skillet to the oven.
- Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F.
- Remove from the oven and let the chicken rest for a few minutes.
- Spoon the pan sauce over the chicken and garnish with sliced green onions before serving.Fresh green onions
Notes
Nutrition
How to Store Leftovers
Let the chicken cool completely before storing it in an airtight container in the fridge for up to 3 days. The sauce will thicken as it sits, which, honestly, makes leftovers even better.
For longer storage, freeze the chicken in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, in the microwave, or in the oven until heated through.
What to Serve With Honey Garlic Chicken Thighs
Serve these over steamed jasmine rice, cauliflower rice, or lo mein noodles to soak up all that sticky sauce. The sweet-savory glaze is rich, so I pair it with lighter sides that add crunch and freshness.
Air-fried broccoli, sautéed green beans, simple cucumber salad, roasted Brussels sprouts, stir-fried vegetables, or fresh Asian slaw with cabbage and sesame dressing all work beautifully. Keep your sides simple and let that caramelized honey-garlic glaze shine.
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You’ll enjoy these other easy chicken dishes I make all the time.
