Honey Garlic Chicken Thighs (Printable)

Juicy chicken thighs glazed with honey and garlic, baked golden for a flavorful family dinner that's easy to prepare.

# Ingredient List:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs, about 1.5 to 2 pounds
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper

→ Honey Garlic Sauce

04 - 1/3 cup honey
05 - 1/4 cup soy sauce, gluten-free if needed
06 - 4 cloves garlic, minced
07 - 1 tablespoon apple cider vinegar or rice vinegar
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon chili flakes, optional for heat

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - 1 teaspoon sesame seeds, optional

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking dish or large ovenproof skillet with foil for easy cleanup.
02 - Pat the chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
03 - Arrange the chicken thighs skin-side up in the prepared dish, leaving adequate space between each piece.
04 - In a small mixing bowl, whisk together honey, soy sauce, minced garlic, vinegar, olive oil, smoked paprika, and chili flakes until well combined.
05 - Pour the sauce evenly over the chicken thighs, brushing to coat all surfaces thoroughly.
06 - Bake for 30 to 35 minutes, basting once halfway through cooking, until the chicken reaches golden brown color and internal temperature of 175°F.
07 - For extra crispy skin, broil on high for 2 to 3 minutes at the end, monitoring closely to prevent burning.
08 - Remove from the oven and allow to rest for 5 minutes. Garnish with chopped parsley and sesame seeds before serving.

# Expert Advice:

01 -
  • Crispy skin with impossibly juicy meat underneath, cooked so the glaze caramelizes into something almost candy-like but still savory.
  • Hands-on time is barely 10 minutes, yet somehow it feels like a showstopper dish that people think you labored over.
  • The sauce is so good you'll find yourself scraping the pan and eating spoonfuls straight, no judgment here.
02 -
  • If your skin isn't crisping up, your chicken pieces are probably sitting too close together or the oven temperature isn't accurate, so space them out and check your oven with a thermometer if you have one.
  • Basting halfway through isn't optional if you want that glossy caramelized glaze; it only takes 30 seconds but makes an enormous difference in how the sauce coats the skin.
  • The sauce will be thin when you pour it over the chicken, but it thickens and concentrates in the oven, so don't assume something went wrong if it looks too liquidy at first.
03 -
  • Pat your chicken thighs completely dry before seasoning, because moisture on the skin is the enemy of crispiness no matter how hot your oven is.
  • Don't skip the basting step halfway through; those few seconds of brushing the sauce back over the chicken is what creates that restaurant-quality glaze that looks like you know what you're doing.
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