Sticky Honey Garlic Chicken Thighs
These Sticky Honey Garlic Chicken Thighs are juicy, flavorful, and coated in a luscious sweet-savory glaze that's perfect for an easy weeknight dinner.
Servings: 4 servings
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1/2 cup honey pure
- 1/4 cup soy sauce low-sodium or tamari for gluten-free
- 4 cloves garlic minced fresh
- 1 tablespoon fresh ginger grated
- 1 tablespoon olive oil good quality
- salt and pepper to taste
- 1 tablespoon sesame seeds toasted, for garnish
- 2 stalks green onions sliced thinly, for garnish
Instructions
- Pat the 4 bone-in, skin-on chicken thighs dry with paper towels to help the skin crisp up. Season both sides generously with salt and pepper. Set aside while you prepare the sauce.
- In a small bowl, whisk together 1/2 cup honey, 1/4 cup soy sauce, 4 cloves of minced garlic, and 1 tablespoon of freshly grated ginger to make the sticky, flavorful glaze.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden and crisp. Flip and cook the other side for 3-4 minutes.
- Pour the honey garlic sauce over the chicken in the pan. Reduce heat to medium-low and let the chicken simmer in the sauce, turning occasionally to coat evenly. The sauce will thicken and become sticky as it cooks, about 8-10 minutes.
- Once the sauce has reduced to a glossy glaze and the chicken is cooked through, remove from heat. Sprinkle with 1 tablespoon toasted sesame seeds and 2 sliced green onions. Serve immediately over steamed rice or your favorite sides.
Equipment
- Large skillet or frying pan
- Grater or microplane
- Measuring Cups and Spoons
- Sharp knife and cutting board
- Tongs or spatula
- Basting Brush (optional)
Notes
- Marinate chicken in the honey garlic sauce for up to 2 hours before cooking to intensify flavor.
- Use bone-in, skin-on thighs for juiciness and crispy skin, but boneless thighs can be substituted with adjusted cooking times.
- Cook on medium to medium-low heat to prevent the honey from burning and achieve a perfect sticky glaze.
- Leftovers keep well refrigerated for 3-4 days; reheat gently in a skillet to maintain texture and flavor.
- Add garnishes like fresh lime juice, bell peppers, or red chili flakes for variations.