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Close-up of Honey Garlic Chicken Thighs seared in a skillet, topped with chopped green onions and sitting in a dark, glossy sauce.

Honey Garlic Chicken Thighs

Author: Mandy Applegate
I love making these Honey Garlic Chicken Thighs when I'm tired of boring chicken and need something everyone will actually get excited about. The skin gets crisp and the honey-garlic marinade caramelizes into a sticky, sweet-savory glaze that coats every juicy, tender bite with the kind of flavor everyone fights over. I make them for family dinners, potlucks, and meal prep because they're easy enough for a weeknight but impressive enough for company. Leftovers are perfect for lunch the next day, and they keep in the fridge for 3 days or freeze for up to 3 months.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Marination Time: 30 minutes
Total Time: 1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: Asian, Asian-Inspired
Keyword: Honey Garlic Chicken Thighs
Servings: 4
Calories: 479kcal

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
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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

I've gathered some helpful tips to make sure your chicken turns out perfectly every time.
Dry the skin thoroughly: Pat the chicken completely dry before seasoning so the skin crisps up instead of steaming in the pan.
Use an oven-safe skillet: Cast iron or stainless steel works best since you'll be moving the pan straight from the stovetop to the oven.
Don't skip the sear: Searing the chicken skin-side down first locks in the juices and creates that golden, crispy texture you want.
Check the temperature: Pull the chicken when it hits exactly 165°F so it stays juicy and doesn't dry out from overbaking.
Let it rest: Give the chicken a few minutes to rest after baking so the juices settle back into the meat instead of running out when you cut into it.
Flash-freeze for meal prep: Place the chicken pieces on a parchment-lined baking sheet for 1 hour so they don't stick together, then refrigerate for up to 3 days or freeze for up to 3 months in airtight containers. Thaw and warm on the stove, in the microwave, or oven.

Nutrition

Calories: 479kcal | Carbohydrates: 26g | Protein: 25g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 687mg | Potassium: 385mg | Fiber: 0.2g | Sugar: 23g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
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