Honey Garlic Chicken Thighs

by

These Honey Garlic Chicken Thighs feature a crispy, golden sear and a sticky, savory-sweet glaze made from garlic, soy sauce, and honey. They come together in one pan in under 30 minutes, making them an effortless weeknight favorite.

Ingredients

  • Chicken: 1.5 to 2 lbs boneless, skinless chicken thighs (bone-in works too; just add 5–10 minutes to the cook time)
  • Aromatics: 4 cloves garlic, minced
  • The Glaze:
    • ⅓ cup honey
    • ¼ cup low-sodium soy sauce
    • 2 tablespoons apple cider vinegar (or rice vinegar)
    • 1 tablespoon water + 1 teaspoon cornstarch (mixed into a slurry to thicken)
  • Cooking Fat: 1 tablespoon olive oil (or butter)
  • Garnish: 2 stalks green onions, thinly sliced, and a pinch of sesame seeds
(Seasonings for chicken: ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon garlic powder)

Step-by-Step Instructions

Step 1: Season the Chicken

  1. Pat the chicken thighs completely dry with paper towels (this ensures a great sear).
  2. Season both sides generously with salt, black pepper, and garlic powder.

Step 2: Sear to Golden Perfection

  1. Heat the olive oil in a large skillet (cast iron works beautifully) over medium-high heat.
  2. Add the chicken thighs smooth-side down. Sear undisturbed for 5 to 6 minutes until a deep golden-brown crust forms.
  3. Flip the thighs and cook for another 4 to 5 minutes until nearly cooked through.

Step 3: Build the Honey Garlic Sauce

  1. Reduce the heat to medium-low. Add the minced garlic directly to the pan around the chicken, stirring constantly for about 30 to 60 seconds until fragrant (be careful not to burn it).
  2. In a small bowl, whisk together the honey, soy sauce, apple cider vinegar, and the cornstarch slurry. Pour the mixture directly into the skillet over the chicken.

Step 4: Simmer and Glaze

  1. Let the sauce bubble and simmer for 3 to 4 minutes, spooning the thickening glaze over the tops of the chicken thighs repeatedly.
  2. Once the sauce has reduced into a glossy, sticky coating and the chicken reaches an internal temperature of 165°F (74°C), remove the skillet from the heat.

Step 5: Garnish and Serve

  1. Garnish with sliced green onions and sesame seeds. Serve hot with the extra pan sauce spooned over the top!

Serving Suggestions

  • Base: Serve over a bed of steaming jasmine rice, garlic butter noodles, or quinoa to soak up the extra honey-garlic glaze.
  • Sides: Pair with roasted broccoli, steamed green beans, or a crisp cucumber salad to balance the sweetness of the sauce.

Leave a Comment