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Honey Garlic Chicken Thighs

Honey Garlic Chicken Thighs

Tender, juicy chicken thighs coated in a sticky honey-garlic glaze that caramelizes beautifully during cooking. This easy recipe delivers restaurant-quality flavor with minimal effort.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 6 pieces chicken thighs bone-in, skin-on
  • 1/2 cup honey
  • 5 cloves garlic minced
  • 1/4 cup soy sauce
  • 2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp ground ginger
  • salt and pepper to taste
  • chopped green onions for garnish, optional
  • sesame seeds for garnish, optional

Equipment

  • Large oven-safe skillet or cast-iron pan (oven-safe to 400°F)
  • Mixing bowl
  • Measuring cups and spoons
  • Meat thermometer
  • Tongs

Method
 

  1. Preheat your oven to 400°F (200°C). Pat the chicken thighs completely dry with paper towels and season both sides generously with salt and pepper.
  2. In a mixing bowl, whisk together honey, minced garlic, soy sauce, rice vinegar, sesame oil, and ground ginger until well combined.
  3. Place the seasoned chicken thighs in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are thoroughly coated. Let marinate for at least 15 minutes at room temperature, or up to 2 hours in the refrigerator.
  4. Heat a large oven-safe skillet over medium-high heat until a drop of water sizzles on contact. Add the chicken thighs skin-side down and sear for 5-7 minutes without moving them until the skin turns golden brown and releases easily from the pan.
  5. Flip the chicken pieces over and pour the remaining marinade into the skillet around the chicken. Transfer the entire skillet to the preheated oven.
  6. Bake for 20-25 minutes, opening the oven after 10-12 minutes to baste the chicken with the pan sauce. The chicken is done when it reaches an internal temperature of 165°F at the thickest part.
  7. Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with chopped green onions and sesame seeds if desired.

Notes

For best results, use fresh garlic instead of jarred. The chicken can be marinated up to 24 hours in advance. Boneless, skinless thighs can be substituted with reduced cooking time of 15-18 minutes. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.