Honey Garlic Chicken Thighs

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Honey Garlic Chicken Thighs – Sticky, Crispy, and Packed with Flavor

These Honey Garlic Chicken Thighs are the perfect balance of sweet, savory, and garlicky goodness. With golden, crispy skin and tender, juicy meat, they’re coated in a rich glaze that caramelizes beautifully in the oven. It’s a family-friendly dinner that feels fancy but comes together with pantry staples—all in one pan!

 Equipment Needed:

  • Large oven-safe skillet or sauté pan
  • Tongs or spatula
  • Meat thermometer (recommended)

 Ingredients:

Serves 4

  • 8 bone-in, skin-on chicken thighs
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 1/4 cup honey
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons apple cider vinegar (unfiltered)
  • 1 tablespoon hoisin sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame seeds (for garnish)
  • Chopped green onions (optional, for garnish)

 Instructions:

  1. Preheat Oven
    Preheat your oven to 425°F (220°C).
  2. Prepare the Chicken
    Pat the chicken thighs dry using paper towels—this helps the skin get extra crispy. Season generously with salt and pepper on both sides.
  3. Sear the Chicken
    Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down, working in batches if needed to avoid crowding. Cook for 4–5 minutes, or until the skin is crisp and golden. Flip and cook the other side for another 4–5 minutes.
  4. Remove and Drain
    Transfer the browned chicken to a plate. Drain excess fat from the skillet, leaving behind about 2 tablespoons for flavor.
  5. Make the Sauce
    In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute, stirring frequently to avoid burning.
  6. Deglaze and Simmer
    Stir in the honey, chicken broth, apple cider vinegar, hoisin sauce, and soy sauce. Simmer for 2–3 minutes, until the sauce is slightly thickened and fragrant.
  7. Coat and Bake
    Return the chicken thighs to the skillet, turning them gently to coat in the sauce. Arrange them skin-side up in the pan.
  8. Roast in Oven
    Transfer the skillet to the preheated oven and bake for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  9. Rest and Garnish
    Let the chicken rest in the skillet for 5–10 minutes before serving. Sprinkle with sesame seeds and chopped green onions if desired.
  10. Serve
    Spoon the sticky pan sauce over the chicken and serve over steamed rice, noodles, or roasted vegetables.

 Make Ahead Tips:

  • You can prepare the chicken up to 24 hours in advance. Store in an airtight container in the fridge.
  • For best reheating results, place chicken and sauce in a skillet and warm at 425°F for about 15–20 minutes, until hot and slightly caramelized again.

Nutrition (Per Serving):

Calories: 647 kcal
Protein: 48g
Fat: 23g (Saturated Fat: 13g)
Carbohydrates: 3g
Sugar: 1g
Sodium: 475mg
Potassium: 623mg
Cholesterol: 283mg
Vitamin A: 226 IU
Vitamin C: 1mg
Calcium: 38mg
Iron: 2mg

 

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