These Honey Garlic Chicken Thighs are the perfect blend of savory, sweet, and garlicky goodness. The sauce is sticky, rich, and absolutely packed with flavor, coating tender, juicy chicken thighs in a way that’s totally irresistible. This is one of my favorite go-to meals when I want something quick, simple, and downright delicious.
Why You’ll Love This Recipe
I love how this recipe delivers maximum flavor with minimal effort. The ingredients are basic pantry staples, but the result tastes like something from a restaurant. The chicken comes out juicy and tender every time, and the sweet-and-savory honey garlic sauce is pure magic. It’s also incredibly versatile—I can serve it over rice, noodles, or with a side of veggies. Plus, it’s all cooked in one skillet, making cleanup a breeze.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
6 bone-in, skin-on chicken thighs
1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup honey
1/4 cup soy sauce
2 tablespoons apple cider vinegar (or rice vinegar)
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional, for a bit of heat)
1 tablespoon cornstarch (optional, for thickening the sauce)
2 tablespoons water (to mix with cornstarch)
Chopped green onions or sesame seeds for garnish (optional)
Directions
I start by patting the chicken thighs dry with paper towels and seasoning them lightly with salt and pepper.
In a large skillet, I heat olive oil over medium-high heat and sear the chicken thighs skin-side down until golden brown, about 5-6 minutes. I flip them and cook the other side for another 4-5 minutes, then remove and set them aside.
In the same skillet, I reduce the heat to medium and add minced garlic. I sauté it for about 30 seconds until fragrant.
I stir in the honey, soy sauce, apple cider vinegar, black pepper, and crushed red pepper flakes. I bring it to a simmer.
I return the chicken thighs to the skillet, skin-side up, and spoon some of the sauce over the top. I reduce the heat to low, cover, and let it cook for about 20-25 minutes, or until the chicken is cooked through.
If I want a thicker sauce, I mix the cornstarch with water in a small bowl, then stir it into the skillet and simmer for a few more minutes until the sauce thickens.
I finish it off with a sprinkle of green onions or sesame seeds before serving.
I sometimes use boneless, skinless chicken thighs for a leaner version. The cooking time might be slightly shorter.
For a citrus twist, I add a splash of orange juice to the sauce.
I swap soy sauce for tamari to make it gluten-free.
I add steamed broccoli or snap peas directly into the skillet for a complete one-pan meal.
I’ve even tried it with chicken drumsticks—it works just as well.
Storage/Reheating
I store leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken and sauce in a skillet over medium heat and cook until warmed through. For a quicker option, I microwave it in 30-second intervals until hot. If the sauce thickens too much in the fridge, I add a splash of water while reheating.
FAQs
How do I know when the chicken thighs are fully cooked?
I make sure the internal temperature of the chicken reaches 165°F (74°C) when checked with a meat thermometer at the thickest part of the thigh.
Can I use chicken breasts instead?
Yes, I can substitute with chicken breasts, but they tend to cook faster and may be slightly drier. I adjust the cooking time and keep a close eye to avoid overcooking.
Is this recipe freezer-friendly?
Absolutely. I let the cooked chicken cool completely, then freeze it with the sauce in a sealed container or freezer bag for up to 2 months. I thaw overnight in the fridge before reheating.
Can I bake the chicken instead of cooking it on the stove?
Yes, I can bake the seared chicken thighs at 375°F (190°C) for 25-30 minutes, then pour the sauce over in the last 10 minutes of baking or simmer the sauce separately on the stovetop.
What should I serve with honey garlic chicken thighs?
I love serving it with steamed rice, mashed potatoes, or noodles. A side of roasted vegetables or a fresh salad also pairs perfectly.
Conclusion
These Honey Garlic Chicken Thighs are everything I want in a quick weeknight dinner—simple, flavorful, and totally satisfying. The sticky-sweet sauce combined with juicy, tender chicken makes this a dish I come back to over and over again. Whether I serve it with rice, noodles, or veggies, it always hits the spot.
These Honey Garlic Chicken Thighs are tender, juicy, and coated in a sticky, sweet-and-savory sauce made with garlic, honey, and soy sauce. A quick and easy one-skillet dinner perfect for weeknights.
Ingredients
6 bone-in, skin-on chicken thighs
1 tablespoon olive oil
4 cloves garlic, minced
1/2 cup honey
1/4 cup soy sauce
2 tablespoons apple cider vinegar (or rice vinegar)
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)
1 tablespoon cornstarch (optional)
2 tablespoons water (for cornstarch slurry)
Chopped green onions or sesame seeds for garnish (optional)
Instructions
Pat the chicken thighs dry with paper towels and season lightly with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 5-6 minutes until golden brown. Flip and cook for another 4-5 minutes. Remove and set aside.
Reduce heat to medium. Add minced garlic to the same skillet and sauté for about 30 seconds until fragrant.
Add honey, soy sauce, apple cider vinegar, black pepper, and crushed red pepper flakes. Stir and bring to a simmer.
Return chicken thighs to the skillet, skin-side up. Spoon sauce over the top. Reduce heat to low, cover, and cook for 20-25 minutes until chicken is fully cooked.
For a thicker sauce, mix cornstarch with water and stir into the skillet. Simmer for a few minutes until the sauce thickens.
Garnish with green onions or sesame seeds before serving.
Notes
Boneless, skinless thighs can be used with shorter cooking time.
Add orange juice for a citrus flavor twist.
Use tamari instead of soy sauce for a gluten-free version.
Add vegetables like broccoli or snap peas for a full one-pan meal.
