Honey Garlic Glazed Chicken (Printable Format)

Sticky honey-garlic glazed chicken thighs with caramelized skin and bold Asian-inspired flavors in just 35 minutes.

# What's Needed:

→ 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 low sodium soy sauce
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

→ Garnish

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

# How To Make It:

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. 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 -
  • Chicken thighs stay impossibly juicy while the skin turns into this shatteringly crisp, lacquered treasure.
  • The whole thing takes less time than ordering delivery, yet tastes like you spent hours fussing over it.
  • That sticky-sweet-salty glaze is honestly addictive, and you'll find yourself making extra just to pour over rice.
02 -
  • Bone-in, skin-on chicken thighs are incredibly forgiving—they won't dry out the way breasts can, which is why this recipe feels so foolproof even when your timing isn't perfect.
  • That vinegar in the glaze is doing crucial work balancing the sweetness, so don't skip it or double the honey thinking you're making it better, because you'll end up with something that feels cloying instead of craveable.
03 -
  • If you want extra-crispy skin, hit the finished chicken under the broiler for 2 to 3 minutes at the very end, but watch it closely because it can blacken fast.
  • Make the glaze ingredients ahead of time and store them in a jar; on busy nights, you'll thank yourself for being organized.
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