Honey Garlic Chicken Thighs (Print Version)

Tender chicken thighs glazed with sticky honey garlic sauce, ideal for quick weeknight meals.

# Components:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (approximately 2.6 lbs)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Sauce

04 - 1/2 cup honey
05 - 1/4 cup low-sodium soy sauce
06 - 5 cloves garlic, minced
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon olive oil
09 - 1 teaspoon freshly grated ginger
10 - 1/4 teaspoon crushed red pepper flakes

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - 2 tablespoons chopped green onions
13 - 1 teaspoon sesame seeds

# Directions:

01 - Preheat your oven to 400°F.
02 - Thoroughly pat dry the chicken thighs with absorbent paper towels. Season both sides generously with salt and freshly ground black pepper.
03 - Heat olive oil in a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 3-4 minutes until a rich golden-brown crust forms. Flip and sear the second side for 2 minutes. Carefully remove any excess rendered fat from the skillet.
04 - In a separate small mixing bowl, vigorously whisk together the honey, low-sodium soy sauce, minced garlic, apple cider vinegar, grated ginger, and crushed red pepper flakes.
05 - Pour the prepared honey garlic sauce evenly over the chicken thighs within the skillet. Ensure each piece is well-coated by spooning some sauce over the top.
06 - Transfer the skillet to the preheated oven. Bake for 20-25 minutes, basting the chicken with the sauce once during the midpoint of the cooking time. Continue cooking until the chicken is thoroughly cooked (internal temperature reaches 175°F) and the sauce has reduced to a thick, glistening glaze.
07 - Remove the skillet from the oven and allow the chicken to rest for 5 minutes. Spoon any accumulated extra sauce over the chicken. Garnish with chopped fresh parsley or green onions and optional sesame seeds before serving.

# Expert Advice:

01 -
  • Ready in just 40 minutes from start to finish
  • Uses simple ingredients you likely have in your pantry
  • Only one pan needed for easy cleanup
  • Perfect balance of sweet and savory flavors
  • Versatile enough for both weeknight dinners and entertaining
02 -
  • This recipe doubles easily for meal prep or larger gatherings
  • The sauce works beautifully on other proteins like salmon or pork chops
  • Leftovers taste even better the next day as flavors continue to develop
  • Can be made ahead and reheated without sacrificing quality
03 -
  • If your sauce isn't thickening properly in the oven, there are a few potential solutions. First, check that your oven is properly calibrated to the correct temperature. Too low heat won't reduce the sauce effectively.
  • Another common issue is using a skillet that's too large, which spreads the sauce too thin and causes it to evaporate rather than reduce. If this happens, you can remove the chicken after it's cooked through and reduce the sauce on the stovetop over medium heat until it reaches the desired consistency.
  • If your chicken skin isn't crispy enough, try patting it extra dry before seasoning and make sure your skillet is properly preheated before adding the chicken. You can also finish with 2 to 3 minutes under the broiler for extra crispiness, but watch carefully to prevent burning the honey.
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