Go Back

Honey Garlic Chicken Thighs

Sweet, savory honey garlic chicken thighs with a sticky, flavorful glaze—perfectly seared and oven-baked for a comforting and easy weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the Honey Garlic Chicken Thighs
  • 6 pieces chicken thighs bone-in or boneless
  • 3 tbsp honey
  • 3 tbsp soy sauce
  • 3 cloves garlic minced
  • 1 tbsp olive oil for searing
  • 1 tbsp butter adds richness and helps caramelize
  • 1 tsp paprika for smoky note and color
  • 1/2 tsp black pepper
  • 1/2 tsp salt to season chicken
  • 1 tsp cornstarch to thicken sauce
  • 2 tbsp water mixed with cornstarch
  • 1 tbsp chopped green onions for garnish

Equipment

  • Large Pan
  • Oven
  • Baking Dish or Tray

Method
 

  1. Step 1: Preheat oven to 200°C (400°F). Lightly grease a baking dish or tray to prevent sticking.
  2. Step 2: Pat chicken thighs dry with paper towels. Season both sides with salt, black pepper, and paprika.
  3. Step 3: Heat olive oil and butter in a large pan over medium heat. Add chicken and sear for 3–4 minutes on each side until golden.
  4. Step 4: In a small bowl, mix honey, soy sauce, and minced garlic. Pour over chicken in the pan.
  5. Step 5: Mix cornstarch with water until smooth and add to the pan. Stir gently to thicken the sauce slightly.
  6. Step 6: Transfer pan (if oven-safe) or chicken with sauce to the greased baking dish. Bake for 20–25 minutes until chicken is cooked through and sauce is caramelized.
  7. Step 7: Remove from oven, sprinkle with chopped green onions, and serve warm with your favorite sides.

Notes

Use boneless or bone-in thighs based on preference. Substitute tamari or coconut aminos for soy sauce to make gluten-free. Add red pepper flakes or sriracha for heat. Store leftovers in an airtight container in the fridge up to 3 days or freeze for up to 2 months.