These sticky honey garlic chicken thighs hit every note: crispy-edged, juicy, and coated in a glossy sweet-savory glaze you'll want to spoon over everything. The sauce is just five pantry ingredients, simmered until it clings to each piece of chicken like lacquer.
Serve over rice with steamed greens and you've got a takeout-style dinner that's better than delivery and ready in half an hour.
Why you'll love this recipe
- Sticky and craveable. That honey-garlic glaze is downright addictive.
- Budget-friendly. Thighs are inexpensive and forgiving.
- 30 minutes. Faster and cheaper than ordering in.
Tips for the best results
Use boneless thighs for speed, and sear them well to render the fat and build a golden crust. Let the sauce reduce until it visibly thickens and coats the back of a spoon — that's what makes it cling. A splash of rice vinegar balances the sweetness.
Sticky Honey Garlic Chicken Thighs
Crispy-edged chicken thighs in a glossy five-ingredient honey garlic glaze.
☆☆☆☆☆
Ingredients
- 6 boneless skinless chicken thighs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 5 cloves garlic, minced
- 1/3 cup honey
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tsp cornstarch mixed with 1 tbsp water
- Sliced green onion and sesame seeds, to garnish
Instructions
- Step 1. Pat the chicken dry and season with salt and pepper. Heat the oil in a large skillet over medium-high and sear the thighs 5-6 minutes per side until golden and cooked through. Remove to a plate.
- Step 2. Lower the heat to medium. Add the garlic and cook 30 seconds until fragrant.
- Step 3. Stir in the honey, soy sauce, and rice vinegar and bring to a simmer.
- Step 4. Add the cornstarch slurry and simmer 2-3 minutes until the sauce thickens and turns glossy.
- Step 5. Return the chicken to the pan and spoon the glaze over to coat. Garnish with green onion and sesame seeds and serve over rice.
Make it your own
Add grated fresh ginger or a spoonful of sriracha to the sauce, toss in broccoli to cook in the glaze, or use chicken drumsticks (extend the cooking time). The same glaze is fantastic on salmon or tofu.
Frequently asked questions
Can I use chicken breasts? Yes, though thighs stay juicier. If using breasts, pound them to an even thickness and don't overcook.
Is it very sweet? It's balanced — the soy sauce and vinegar keep the honey in check. Reduce the honey slightly if you prefer it less sweet.
How do I store leftovers? Refrigerate up to 4 days; the flavor deepens overnight. Reheat gently and add a splash of water to loosen the glaze.
