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Honey Garlic Chicken Thighs

honey garlic chicken thighs - featured image

These oven-baked honey garlic chicken thighs are juicy, flavorful, and coated in a sticky-sweet, garlicky glaze. Ready in under an hour, this fuss-free dinner is a family favorite and perfect for busy weeknights or special occasions.

Ingredients

Scale
  • 2 lbs (about 8) bone-in, skin-on chicken thighs
  • 1/3 cup honey
  • 4 cloves garlic, minced
  • 1/4 cup soy sauce (or tamari/coconut aminos for gluten-free)
  • 2 tablespoons apple cider vinegar (or rice vinegar/white wine vinegar/lemon juice)
  • 2 tablespoons olive oil (or avocado oil)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • Sesame seeds (optional, for garnish)
  • Sliced green onions (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C).
  2. In a mixing bowl, whisk together honey, soy sauce, apple cider vinegar, olive oil, minced garlic, salt, black pepper, and red pepper flakes (if using) until smooth.
  3. Pat chicken thighs dry with paper towels. Arrange them skin-side up in a large baking dish or oven-safe skillet in a single layer.
  4. Pour the marinade evenly over the chicken, turning each piece to coat both sides. Finish with skin side up.
  5. Optional: Marinate chicken for 15-30 minutes (or up to 12 hours in the fridge) for deeper flavor.
  6. Bake for 35-40 minutes, basting with pan juices halfway through. For boneless thighs or breasts, start checking at 25 minutes.
  7. When chicken is cooked through (internal temp 165°F), broil for 2-3 minutes to caramelize the glaze and crisp the skin. Watch closely to avoid burning.
  8. Let chicken rest for 5 minutes before serving. Spoon extra sauce over each piece and garnish with sesame seeds and sliced green onions if desired.

Notes

For best results, pat chicken dry before baking and avoid overcrowding the pan. Marinate for extra flavor if time allows. Use tamari or coconut aminos for gluten-free, and sugar-free honey for low-carb. Broil at the end for a glossy, caramelized finish. Leftovers keep well and taste even better the next day.

Nutrition

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