Save to Pinterest My neighbor brought over a plate of sticky, golden chicken one evening after I mentioned I was too tired to cook. The smell hit me before she even reached the door: caramelized honey, garlic that had softened into something sweet and almost jammy. I asked for the recipe immediately, and she laughed and said it was just five ingredients and one pan. That night, I scraped every bit of glaze off the plate with a piece of rice.
I made this for my brother when he came to visit, and he ate three thighs standing at the stove before I could plate anything. He kept dipping his fingers into the glaze pooling at the bottom of the skillet, then looking at me like I'd unlocked some kind of culinary secret. I hadn't. I'd just learned that honey and garlic, when you let them bubble together, turn into something that makes people forget their manners.
Ingredients
- Bone-in, skin-on chicken thighs: The skin crisps beautifully in the oven and the bone keeps the meat from drying out, even if you're new to roasting chicken.
- Salt and black pepper: Just enough to season the meat before it meets the glaze, nothing fancy needed here.
- Honey: Use whatever honey you have, but something mild and golden works best so it caramelizes without tasting burnt.
- Soy sauce: Low sodium gives you control over the saltiness, and it adds that deep, savory backbone the glaze needs.
- Garlic: Fresh cloves turn mellow and sweet when they hit the hot skillet, becoming part of the sauce instead of just a sharp note.
- Rice vinegar or apple cider vinegar: A splash of acid cuts through the honey and keeps the glaze from feeling too heavy.
- Water: Thins the glaze just enough so it coats instead of clumps.
- Olive oil: For searing the chicken and getting that golden skin started before the oven takes over.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that makes the sweetness more interesting.
- Fresh parsley or green onions: A handful of green at the end makes the dish look alive and adds a fresh bite.
- Toasted sesame seeds: They add a nutty crunch and make the plate look like it came from a restaurant.
Instructions
- Preheat and prep:
- Set your oven to 400°F and let it heat while you dry the chicken thighs with paper towels. Season both sides with salt and pepper, pressing gently so it sticks.
- Sear the chicken:
- Heat olive oil in an oven-safe skillet over medium-high heat, then lay the thighs skin side down. Let them sizzle undisturbed for 3 to 4 minutes until the skin turns golden and releases easily, then flip and cook another 2 minutes before removing them to a plate.
- Build the glaze:
- In the same skillet, toss in the minced garlic and stir for 30 seconds until it smells toasty. Pour in the honey, soy sauce, vinegar, water, and red pepper flakes if using, then let it bubble and thicken slightly.
- Bake with the glaze:
- Nestle the chicken thighs back into the skillet skin side up, spoon some glaze over the top, and slide the whole thing into the oven. Bake for 18 to 22 minutes, opening the oven halfway through to baste the chicken with more glaze so it stays glossy and builds up that sticky coating.
- Rest and garnish:
- Pull the skillet out and let the chicken rest for 5 minutes so the juices settle. Sprinkle with parsley or green onions and sesame seeds, then serve straight from the pan.
Save to Pinterest The first time I served this to friends, someone asked if I'd ordered takeout and plated it myself. I didn't take offense. I just pointed at the skillet still sitting on the stove, edges crusted with caramelized honey, and said it took less time than waiting for delivery. They didn't believe me until I made it again the next week while they watched.
How to Get the Crispiest Skin
The secret is patience during the sear and a quick blast of heat at the end. After baking, switch your oven to broil and give the chicken 2 to 3 minutes under high heat, watching closely so the glaze caramelizes without burning. The skin will crackle and the glaze will turn glossy and dark at the edges. Pull it out the second it looks too pretty to keep cooking.
What to Serve It With
I almost always make a pot of jasmine rice and let it soak up the extra glaze pooled in the skillet. Steamed broccoli or bok choy on the side keeps things light, and sometimes I'll toss green beans in sesame oil and garlic if I'm feeling ambitious. If you have leftover glaze, drizzle it over everything on the plate. It's too good to waste on the pan.
Making It Your Own
You can swap boneless thighs or even chicken breasts, just reduce the baking time by 5 to 7 minutes and check for doneness earlier. If you want more heat, double the red pepper flakes or add a spoonful of gochujang to the glaze. For a citrus twist, stir in a teaspoon of orange zest with the garlic.
- Use tamari instead of soy sauce to make it gluten-free without changing the flavor.
- Try maple syrup in place of honey for a deeper, woodsy sweetness.
- Add a handful of sliced bell peppers to the skillet before baking for extra color and texture.
Save to Pinterest This is the kind of recipe that makes you feel capable, even on days when cooking feels like too much. The glaze does the talking, and the chicken just has to show up.
Recipe FAQs
- → Can I use boneless chicken thighs instead?
Yes, boneless thighs work well. Reduce the baking time by 5–7 minutes and check for an internal temperature of 165°F to ensure they're fully cooked.
- → How do I make the skin extra crispy?
After baking, turn on the broiler and place the skillet under it for 2–3 minutes. Watch carefully to prevent burning while the skin crisps and caramelizes further.
- → Can I make this gluten-free?
Absolutely. Simply substitute the soy sauce with tamari or a certified gluten-free soy sauce alternative. All other ingredients are naturally gluten-free.
- → What can I serve with this chicken?
This pairs beautifully with steamed jasmine rice, fried rice, or cauliflower rice. Add stir-fried vegetables, steamed broccoli, or an Asian-style slaw for a complete meal.
- → How do I store leftovers?
Store cooked chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven at 350°F until warmed through.
- → Can I prepare the glaze in advance?
Yes, you can mix the glaze ingredients together and refrigerate for up to 2 days. Just give it a good stir before using, as the honey may settle.