Honey Garlic Chicken Thighs
These Honey Garlic Chicken Thighs are tender, juicy, and glazed with a sticky, sweet, and garlicky sauce that’s perfect for a quick and flavorful dinner. This simple recipe delivers a delicious balance of savory and sweet that the whole family will love.
Servings: 4 servings
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1/4 cup honey
- 4 cloves garlic minced
- 1/4 cup low-sodium soy sauce (ensure it is suitable for your dietary preferences)
- 2 tablespoons olive oil or any neutral cooking oil
- 1 tablespoon apple cider vinegar or white vinegar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt (adjust to taste)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening sauce)
- Chopped fresh parsley or green onions for garnish (optional)
Instructions
- Start by patting the chicken thighs dry with paper towels. This helps to get crispy skin during cooking. Season both sides of the chicken thighs with salt and pepper evenly.
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken thighs skin-side down. Cook for about 5-7 minutes or until the skin turns golden brown and crispy. Flip the chicken and cook the other side for 4-5 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium. Add the minced garlic and sauté for about 30 seconds to 1 minute until fragrant (be careful not to burn it). Add the honey, soy sauce, and vinegar. Stir to combine and bring the sauce to a gentle simmer.
- Return the chicken thighs to the skillet, skin-side up. Spoon some sauce over the chicken. Cover the skillet and let it cook for another 10-12 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
- If you prefer a thicker glaze, remove the chicken once cooked and stir in the cornstarch slurry into the sauce. Simmer for a minute or two until the sauce thickens to your liking. Then, return the chicken to the pan and coat it with the thickened sauce.
- Garnish the chicken with chopped parsley or sliced green onions if desired. Serve immediately over steamed rice, quinoa, or roasted vegetables for a wholesome meal.
Equipment
- Large Skillet
- Meat Thermometer
Notes
For extra crispy skin, make sure the chicken thighs are completely dry before cooking and avoid overcrowding the pan. Use a meat thermometer to ensure the chicken is cooked through without drying it out. Adjust honey amount to taste. Try adding chili flakes for heat or substitute soy sauce for tamari or coconut aminos for a gluten-free option. Leftovers can be stored refrigerated for up to 3 days or frozen for up to 3 months.