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Honey Garlic Chicken Thighs

Golden, juicy chicken thighs glazed in a sticky honey-garlic sauce that's sweet, savory, and totally addictive. Ready in about 30 minutes for an easy weeknight win.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs about 2 1/2 lbs total
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1/2 cup honey
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 1/2 tsp red pepper flakes optional
  • 1 tbsp cornstarch mixed with 1 tbsp water, optional for a thicker glaze
  • 2 green onions, sliced for garnish
  • 1 tsp sesame seeds for garnish

Method
 

  1. Pat the chicken thighs dry and season both sides with the salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken skin-side down and sear for 6-7 minutes until deep golden and crisp.
  3. Flip the chicken and cook for another 5-6 minutes until browned on the second side, then transfer to a plate.
  4. Lower the heat to medium and add the garlic to the skillet. Cook for 30 seconds until fragrant, stirring constantly so it does not burn.
  5. Whisk in the honey, soy sauce, rice vinegar, ginger, and red pepper flakes. Bring the mixture to a gentle simmer.
  6. Return the chicken to the skillet skin-side up, spooning the sauce over the top. Simmer for 8-10 minutes, until the chicken reaches 165F internally and the sauce clings to the meat.
  7. For a thicker glaze, stir in the cornstarch slurry and simmer for 1-2 more minutes until glossy.
  8. Garnish with green onions and sesame seeds, then serve hot over rice.

Notes

Bone-in, skin-on thighs give the best sear and stay juicier, but boneless skinless thighs work too with about 5 minutes less cook time. Store leftovers in an airtight container in the fridge for up to 4 days. This recipe is completely alcohol-free and halal-friendly, using soy sauce and rice vinegar instead of a wine-based glaze.