Go Back
- 4 bone-in, skin-on chicken thighs - 1/2 cup honey - 4 cloves garlic, minced - 2 tablespoons low-sodium soy sauce - 1 tablespoon apple cider vinegar - 1 teaspoon freshly grated ginger - Salt and pepper, to taste - 2 tablespoons sesame oil - Fresh parsley, chopped (for garnish) - Toasted sesame seeds (for garnish) The key to great honey garlic chicken thighs lies in the balance of these ingredients. The chicken thighs, with their skin, are juicy and flavorful. The honey adds sweetness, while the garlic gives depth. Soy sauce brings a rich umami flavor, and the apple cider vinegar adds a nice tang. Ginger gives a slight warmth that brightens the dish. For garnishing, fresh parsley adds color and a refreshing taste. Toasted sesame seeds add a nutty crunch. Each ingredient plays a role in creating a dish that feels fancy yet is easy to make. You can find the full recipe above for all the steps to make this dish shine. To start, I make the marinade. In a bowl, I whisk together honey, minced garlic, soy sauce, apple cider vinegar, grated ginger, salt, and pepper. This mix creates a sweet and savory flavor. Next, I place the chicken thighs in a large resealable bag. I pour the marinade over the chicken, making sure each piece is coated well. After sealing the bag, I refrigerate it for at least one hour. If I want more flavor, I let it marinate for up to four hours. Now, I preheat my oven to 400°F (200°C). I heat sesame oil in a large, oven-safe skillet over medium-high heat. When the oil starts to shimmer, I take the chicken out of the marinade, saving the marinade for later. I carefully place the chicken thighs skin-side down in the hot skillet. I sear the chicken for about five to six minutes until the skin turns golden brown. Once the skin is crispy, I flip the chicken thighs over. I pour the reserved marinade over the top, allowing it to coat the chicken. Then, I transfer the skillet to the preheated oven. I bake the chicken for 25 to 30 minutes, checking that it reaches an internal temperature of 165°F (75°C). If I want an extra caramelized finish, I switch the oven to broil for an additional two to three minutes. I keep a close eye on it to prevent burning. After cooking, I let the chicken rest for five minutes. Before serving, I garnish it with fresh parsley and a sprinkle of toasted sesame seeds. For the full recipe, check out the detailed steps! For the best flavor, marinate your chicken thighs for at least one hour. If you have time, let them soak for four hours. This helps the chicken absorb all the sweet and savory flavors. Use a resealable bag or a glass container. Make sure each thigh gets coated well in the marinade. This ensures they are flavorful and juicy. To get crispy skin on chicken thighs, start by searing them skin-side down in hot sesame oil. This takes about five to six minutes. Watch them closely so they don’t burn. After flipping, pour the reserved marinade on top. Then, bake in a preheated oven at 400°F (200°C) until the internal temperature reaches 165°F (75°C). This guarantees perfect doneness. For sides, pair the chicken with jasmine rice or a fresh green salad. The rice soaks up the sticky sauce, while the salad adds crunch. For presentation, serve the chicken on a large platter. Drizzle extra sauce over the top and garnish with parsley and sesame seeds. This makes your dish look beautiful and appetizing. Check out the Full Recipe for more details on how to make this meal shine! {{image_4}} You can switch up the honey in this recipe. Try using agave syrup or maple syrup. Both will add sweetness, but with a unique twist. You can also change the vinegar. Instead of apple cider vinegar, use rice vinegar or balsamic vinegar for different flavors. To make the dish more exciting, consider adding spices or herbs. A pinch of chili flakes can add heat. Fresh thyme or rosemary can give a nice herbal touch. For a one-pan meal, toss in vegetables like broccoli or bell peppers. They cook well with the chicken and soak up the tasty sauce. If you need a gluten-free option, use tamari instead of soy sauce. This swap keeps the flavor while making it safe for gluten-free diets. For a lower-calorie version, reduce the honey or use less oil. You can also bake the chicken without skin for fewer calories. To keep your honey garlic chicken thighs fresh, refrigerate leftovers. Place the chicken in an airtight container. You can use a glass or plastic container with a tight lid. Make sure to store it within two hours of cooking to avoid bacteria. This dish stays tasty for up to three days in the fridge. When reheating chicken thighs, do it slowly. Use a microwave or an oven for best results. If using the microwave, place the chicken on a microwave-safe plate. Cover it with a damp paper towel to keep it moist. Heat in short bursts, checking often. If using an oven, set it to 350°F (175°C). Bake for about 15-20 minutes or until heated through. This keeps the chicken juicy and flavorful. To freeze cooked chicken, let it cool completely first. Wrap each thigh tightly in plastic wrap, then place them in a freezer bag. Squeeze out as much air as you can before sealing. This helps prevent freezer burn. You can freeze the chicken for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat it as mentioned above for the best taste. The total time to make honey garlic chicken thighs is about 1 hour and 5 minutes. This includes 10 minutes of prep time. You will then need to marinate the chicken for at least 1 hour. Cooking takes about 25 to 30 minutes in the oven. Yes, you can use boneless chicken thighs. They cook faster than bone-in thighs. Reduce the baking time to about 20 minutes. Always check if the chicken is cooked through, reaching 165°F. Honey garlic chicken thighs pair well with many sides. Here are some great options: - Steamed jasmine rice - Crisp green salad - Roasted vegetables - Mashed potatoes - Garlic bread These sides complement the sweet and savory flavors of the chicken. To add heat, mix in some chili flakes or hot sauce to the marinade. You can also add sliced fresh jalapeños or a dash of sriracha. Adjust the amount to suit your taste. Spiciness can enhance the flavor of the sweet honey sauce. Yes, honey garlic chicken is great for meal prep. It stores well in the fridge for 3 to 4 days. You can also freeze it for up to 3 months. Just reheat it gently, and it will be delicious again. This makes it a smart choice for quick weeknight meals. For the full recipe, check out the cooking instructions above. This recipe for honey garlic chicken thighs combines simple ingredients for a tasty dish. Marinate the chicken for deep flavor, cook it to golden perfection, and enjoy it with great sides. Remember, you can adapt this recipe to fit your needs and preferences. Whether you prefer different sweeteners or additional spices, the sky is the limit. Store leftovers well and enjoy them later. This dish is great for meal prep and sure to please!

Honey Garlic Chicken Thighs

Delight your taste buds with Sweet & Sticky Honey Garlic Chicken Thighs! This easy recipe combines tender chicken with a mouthwatering marinade of honey, garlic, and soy sauce for a flavorful dish that’s perfect for dinner. Follow the simple steps to achieve a crispy finish and a delicious caramelized sauce. Ready to impress? Click through to explore the full recipe and elevate your cooking tonight!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in, skin-on chicken thighs

1/2 cup honey

4 cloves garlic, minced

2 tablespoons low-sodium soy sauce

1 tablespoon apple cider vinegar

1 teaspoon freshly grated ginger

Salt and pepper, to taste

2 tablespoons sesame oil

Fresh parsley, chopped (for garnish)

Toasted sesame seeds (for garnish)

Instructions
 

In a mixing bowl, whisk together the honey, minced garlic, soy sauce, apple cider vinegar, grated ginger, salt, and pepper until well combined to create a flavorful marinade.

    Place the chicken thighs in a large resealable plastic bag or a container with a lid. Pour the prepared marinade over the chicken, ensuring that each piece is thoroughly coated. Seal the bag or container and refrigerate for at least 1 hour, or up to 4 hours for enhanced flavor absorption.

      Preheat your oven to 400°F (200°C), ensuring it reaches the proper temperature for even cooking.

        In a large, oven-safe skillet, heat the sesame oil over medium-high heat. When the oil is shimmering and hot, carefully remove the chicken from the marinade (set the marinade aside) and place the thighs skin-side down in the skillet. Sear the chicken for about 5-6 minutes until the skin becomes crispy and golden brown.

          Once the skin is crispy, flip the chicken thighs over. Pour the reserved marinade over the top, allowing it to envelop the chicken.

            Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and the sauce is bubbling and caramelized.

              For an extra caramelized finish, switch the oven to broil for an additional 2-3 minutes, keeping a close eye on the chicken to prevent burning.

                Once cooked, remove the skillet from the oven and let the chicken rest for 5 minutes. Before serving, garnish with freshly chopped parsley and a sprinkle of toasted sesame seeds for added flavor and visual appeal.

                  Prep Time: 10 min | Total Time: 1 hr 5 min | Servings: 4

                    - Presentation Tips: Serve the chicken thighs on a large platter, drizzled with the sticky sauce and garnished with extra parsley and sesame seeds for a touch of elegance. Pair with steamed jasmine rice or a crisp green salad for a complete meal.