Description
These Honey Garlic Chicken Thighs are weeknight-easy and company-worthy: juicy thighs seared golden and coated in a glossy honey-garlic glaze with a splash of soy and vinegar for balance. Cook on the stovetop, or use the oven/air fryer variations in the notes. Ready in ~35 minutes!
Ingredients
Scale
- 6 bone-in or boneless chicken thighs (about 2 lb / 900 g)
- 2 Tbsp olive oil
- Kosher salt & black pepper, to taste
- 1/3 cup honey
- 4 cloves garlic, minced
- 2 Tbsp low-sodium soy sauce (or tamari/coconut aminos)
- 1 Tbsp apple cider vinegar (or rice vinegar)
- 1/2 tsp red pepper flakes (optional)
To finish
- Chopped parsley or sliced green onions, for garnish
- Sesame seeds (optional)
Equipment
- Large skillet (nonstick or cast iron)
- Tongs
- Small bowl & whisk
- Instant-read thermometer (recommended)
Instructions
- Season: Pat chicken dry with paper towels; season both sides with salt and black pepper.
- Sear: Heat olive oil in a large skillet over medium-high. Place thighs in (skin-side down if skin-on) and sear 5–6 minutes per side until deep golden. Transfer to a plate.
- Make sauce: Reduce heat to medium. Add garlic; sauté 30 seconds until fragrant (do not brown). Whisk in honey, soy sauce, vinegar, and red pepper flakes; simmer 1–2 minutes.
- Glaze & cook through: Return chicken (and juices) to skillet. Spoon sauce over. Reduce heat to low, cover, and simmer 15–20 minutes, flipping once or twice, until internal temp reaches 165°F (74°C) and sauce thickens glossy.
- Finish: Uncover and let the sauce bubble 1–2 minutes to slightly reduce if needed. Garnish with parsley/green onion (and sesame seeds). Serve hot with rice, noodles, or veggies.
Notes
Tips
- Dry chicken well before searing for better browning.
- If garlic starts to darken, pull the pan off heat briefly to avoid bitterness.
- For a thicker glaze, simmer uncovered at the end or stir in 1 tsp cornstarch + 1 tsp water and cook 30–60 seconds.
Variations
- Spicy: Add 1–2 tsp sriracha or 1 tsp grated fresh ginger.
- Maple-garlic: Swap honey for pure maple syrup.
- Veg boost: Stir in broccoli, bell peppers, or green beans for the last 5–7 minutes.
Oven method
- Heat oven to 400°F (200°C). Sear thighs as in Step 2 (optional but best). Arrange in a baking dish, whisk sauce (honey, garlic, soy, vinegar, flakes) and pour over. Bake 35–40 minutes, basting once, to 165°F/74°C.
Air fryer method
- Air fry seasoned thighs at 400°F (200°C) for 18–20 minutes (flip at 10), to 165°F/74°C. Warm sauce in a skillet 1–2 minutes, toss cooked thighs in sauce, and reduce to glaze.
Serving ideas
- Steamed jasmine or brown rice, garlic mashed potatoes, roasted carrots/zucchini/broccoli, or simple green salad.
Storage
- Fridge: Airtight up to 4 days. Reheat gently on stovetop or 325°F/163°C oven.
- Freeze: Up to 2 months; thaw overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Chicken, Weeknight, One-Pan
- Method: Stovetop, Pan-Seared
- Cuisine: American, Asian-inspired
Nutrition
- Serving Size: 1 serving (about 1–2 thighs)