Honey Garlic Glazed Chicken (Printable)

Chicken thighs in sticky honey-garlic glaze with soy sauce. Caramelized and bursting with sweet-savory flavor.

# Ingredient List:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper

→ Glaze

04 - 1/3 cup honey
05 - 1/4 cup soy sauce (low sodium preferred)
06 - 4 cloves garlic, minced
07 - 1 tbsp rice vinegar or apple cider vinegar
08 - 2 tbsp water
09 - 1 tbsp olive oil
10 - 1/2 tsp crushed red pepper flakes (optional)

→ Garnish

11 - 2 tbsp chopped fresh parsley or green onions
12 - 1 tsp toasted sesame seeds (optional)

# Directions:

01 - Preheat oven to 400°F.
02 - Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin side down and sear for 3–4 minutes, until golden brown. Flip and cook another 2 minutes. Remove chicken and set aside.
04 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Stir in honey, soy sauce, vinegar, water, and red pepper flakes (if using). Bring to a simmer.
05 - Return chicken thighs to the skillet, skin side up. Spoon glaze over the chicken.
06 - Transfer skillet to the oven. Bake for 18–22 minutes, basting chicken with glaze halfway through, until chicken is cooked through and skin is caramelized.
07 - Remove from oven. Let rest 5 minutes. Garnish with parsley or green onions and sesame seeds. Serve immediately.

# Expert Advice:

01 -
  • The glaze thickens into a sticky coating that clings to every inch of the chicken without any cornstarch or fuss.
  • Bone-in thighs stay juicy even if you forget to check them exactly on time.
  • It looks impressive enough for company but forgiving enough for a weeknight scramble.
  • The skillet does all the work, from searing to baking, so cleanup is a single pan and a spoon.
02 -
  • Do not skip drying the chicken thighs before seasoning, or the skin will steam instead of crisp.
  • If the glaze looks too thick in the skillet before baking, add a tablespoon of water so it doesn't scorch in the oven.
  • Basting halfway through is what gives you that deep, lacquered finish instead of just a light coating.
03 -
  • Let the chicken come to room temperature for 15 minutes before cooking so it sears evenly and cooks through at the same rate.
  • If your skillet isn't oven-safe, transfer the glazed chicken to a baking dish before putting it in the oven.
  • Save any leftover glaze in the fridge and use it to coat roasted vegetables or toss with noodles the next day.
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