Honey Garlic Chicken Thighs

Why You’ll Love This Recipe

I love this Honey Garlic Chicken Thighs recipe because it delivers incredible flavor with minimal effort. The chicken thighs come out perfectly juicy with a sticky, caramelized glaze that is both sweet and savory. It is a quick and reliable weeknight dinner that uses simple pantry staples, and it always impresses my family. You will love how easily it comes together and how delicious the results are.

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 4 cloves garlic, minced
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 green onions, sliced for garnish
• 1 teaspoon sesame seeds for garnish

Directions

Start by patting the chicken thighs dry with paper towels. This step is important for getting a nice sear. Season them generously on all sides with the salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, place the chicken thighs skin-side down in the skillet. Cook for about 5 to 6 minutes, until the skin is golden brown and crispy. Flip the chicken and cook for another 4 to 5 minutes on the other side. Remove the chicken from the skillet and set it aside on a plate.

In a small bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, sesame oil, and red pepper flakes. Pour this mixture into the same skillet you used for the chicken. Bring the sauce to a simmer over medium heat, scraping up any browned bits from the bottom of the pan. In a separate small bowl, whisk the cornstarch and water together to form a slurry. Slowly pour the slurry into the simmering sauce while whisking constantly. Let the sauce cook for about 1 minute until it thickens.

Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over the top of each piece. Reduce the heat to low, cover the skillet, and let everything cook for 10 to 15 minutes, or until the chicken is cooked through and tender. For an even stickier glaze, remove the lid for the last 2 minutes of cooking. Garnish with sliced green onions and sesame seeds before serving.

Servings and Timing

This recipe yields 4 servings and takes about 10 minutes to prep and 25 minutes to cook, for a total time of 35 minutes.

Variations

For a spicier version, you can add an extra teaspoon of red pepper flakes or a drizzle of sriracha to the sauce. If you prefer boneless chicken, use boneless, skinless chicken thighs and reduce the cooking time by about 5 minutes. To make this dish gluten-free, simply substitute the soy sauce with tamari or coconut aminos. You can also add vegetables like broccoli or snap peas to the skillet during the last 5 minutes of cooking for a complete one-pan meal.

Storage and Reheating

Store any leftover honey garlic chicken thighs in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a skillet over medium-low heat with a splash of water or chicken broth. Cover and warm for 5 to 7 minutes, or until heated through. You can also reheat individual portions in the microwave, though the skin will not be as crispy.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts. Be careful not to overcook them, as they can dry out. Reduce the simmering time to about 8 to 10 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Why is my sauce not thickening?

Your sauce may not be thickening if the cornstarch slurry is not fully incorporated or if the sauce is not simmering. Make sure you whisk the slurry into a simmering sauce and let it cook for a full minute. If it is still thin, you can mix another teaspoon of cornstarch with a tablespoon of water and add it to the pan.

Can I make this recipe in the oven?

Absolutely. Sear the chicken thighs in an oven-safe skillet as directed. Then, add the sauce, bring it to a simmer, and transfer the skillet to a preheated 400 degree Fahrenheit oven. Bake for 20 to 25 minutes, or until the chicken is cooked through.

Is this recipe keto-friendly?

This recipe is not keto-friendly due to the honey. For a lower-carb version, you can substitute the honey with a sugar-free honey alternative or use a combination of monk fruit sweetener and a little water.

Can I freeze the cooked chicken?

Yes, this dish freezes well. Let the chicken cool completely, then place it in a freezer-safe container with the sauce. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.

Conclusion

I hope you enjoy making these honey garlic chicken thighs as much as I do. They are a staple in my kitchen for busy nights when I want something truly satisfying without a lot of fuss. The sticky, flavorful glaze is simply irresistible. Give them a try and let me know how they turn out for you.

Honey Garlic Chicken Thighs

Print Recipe

Discover my recipe for Honey Garlic Chicken Thighs, a sticky, sweet, and savory dinner ready in 30 minutes. Perfect for busy weeknights with simple ingredients.

• Author: CookingByNess
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Gluten-Free

Ingredients

– 6 bone-in, skin-on chicken thighs
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 tablespoon olive oil
– 1/3 cup honey
– 1/4 cup low-sodium soy sauce
– 4 cloves garlic, minced
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 1/2 teaspoon red pepper flakes
– 1 tablespoon cornstarch
– 2 tablespoons water
– 2 green onions, sliced for garnish
– 1 teaspoon sesame seeds for garnish

Instructions

1. Pat the chicken thighs dry and season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken skin-side down for 5-6 minutes until golden brown. Flip and cook for another 4-5 minutes. Remove chicken and set aside.
3. In a small bowl, whisk together honey, soy sauce, garlic, rice vinegar, sesame oil, and red pepper flakes. Pour into the skillet and bring to a simmer.
4. In another small bowl, whisk cornstarch and water to make a slurry. Slowly pour into the simmering sauce while whisking. Cook for 1 minute until thickened.
5. Return the chicken to the skillet, skin-side up. Spoon sauce over the top. Cover and simmer on low for 10-15 minutes until cooked through.
6. Garnish with green onions and sesame seeds before serving.

Notes

For a gluten-free version, use tamari or coconut aminos instead of soy sauce. For extra sticky glaze, remove the lid for the last 2 minutes of cooking.