Honey Garlic Chicken Thighs
If you’re tired of your usual weeknight dinner routine, these sticky, crispy honey garlic chicken thighs are just what you need. This sweet and savory chicken dinner is sure to make everyone feel like a winner! Make these thighs tonight and enjoy this easy, irresistible dinner.
Honey Garlic Chicken Thighs
Honey? Garlic? Butter? Really, there’s nothing not to love here. The addition of the sweet and salty hoisin sauce and the rice wine vinegar really elevates the flavor of this dish. I promise, you’ve never had chicken thighs that were this delicious!
This recipe is what all weeknight dinners should be. It’s easy to make, requires inexpensive ingredients, is very hearty and filling, and is also just downright delicious.
Most of the ingredients for this chicken thigh recipe can be probably already be found in your kitchen. And don’t worry, the more unique ones can be easily picked up from your local grocery store.
When it comes to the BEST part of this recipe, the thing that really makes you remember it, it’s gotta be the honey garlic glaze. While the crispy, oven baked chicken thighs are mouthwateringly juicy, it’s the glaze that really stands out!
How to Make Them
These crispy chicken thighs are incredibly to make. The trick to getting your chicken thighs crispy, yet juicy, is to start the process on the stove, then transition them to the oven. Trust me – this process is tried and true!
Preheat and prepare. While the oven heats up, pat the chicken thighs dry with a paper towel. This really helps ensure you get the skin nice and crispy. Excess moisture can contribute to soggy skin on your chicken. Once dry, season the chicken thighs with salt and pepper.
Heat the oil. Once the oil is warm, begin placing chicken thighs in the pan, skin side down. Be sure not to crowd your pan – otherwise, your chicken won’t crisp up, it will simply steam.
Sear. Cook the chicken thighs skin side down for about 4-5 minutes. The chicken will lift easily when it’s ready to flip, and the skin should be brown and crispy. Flip the chicken over and cook for another 4-5 minutes. Then, transfer your chicken out of the pan and onto a plate or platter to rest. Retain 2 tablespoons of juices, drain the excess liquids.
Make the sauce. Add butter to the pan, stir in garlic, and cook for about 1 minute. Then, whisk in the honey, chicken stock, vinegar, soy sauce, and that wonderfully fragrant hoisin sauce. Cook for 2-3 minutes, until the sauce begins to slightly thicken.
Glaze the thighs. Turn the thighs to evenly coat them in the glaze.
Arrange the chicken. Make sure the chicken is skin side up in the skillet, then transfer the skillet to the oven. Cook in the oven for an additional 25-30 minutes until crispy (or until your meat thermometer reads 165 degrees internally).
Rest. Remove the chicken from the oven before letting the chicken rest for 10 minutes.
How should I serve honey garlic chicken thighs?
If you feel so inclined, sprinkle a liberal amount of sesame seeds and green onions over your honey garlic chicken thighs! I highly recommend this little garnish for even more flavor and an extra oomph.
Serve the chicken thighs over rice or noodles with the remaining sauce from the pan. The way the rice and noodles absorb the extra sauce is incredible!
Can I make the sauce ahead of time?
If you aren’t making it with the chicken, just use water or additional chicken stock to substitute for the juices from the pan seared chicken. Store the sauce in an airtight jar in the fridge or even freeze it to really be prepared!
The honey garlic sauce will stay fresh in the fridge for up to 2 weeks and in the freezer for up to 3 months.
Here are some more chicken thigh recipes I love!
- Oven Baked BBQ Chicken Thighs
- Crispy Baked Chicken Thighs with Garlic Herb Sauce
- Champagne and Garlic Braised Chicken Thighs
- Roasted Chicken Provencal
Get the Recipe: Honey Garlic Chicken Thighs
- 8 bone-in skin-on chicken thighs
- Kosher Salt and pepper
- 2 tablespoons olive oil
- 3 tablespoons butter
- 6 cloves garlic, minced
- 1/4 cup honey
- 1/2 cup chicken stock
- 2 tablespoons rice wine vinegar
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds
- Chopped green onions, optional
- Preheat oven to 425 degrees.
- Pat the chicken thighs dry with a paper towel and season liberally with salt and pepper. Heat the oil in a large skillet over medium high heat.
- Place the chicken thighs in the pan skin side down working in batches, if necessary. (don't crowd the pan or the chicken skin will not get crispy, it will just steam in the pan.) Cook the chicken thighs skin side down for approximately 4-5 minutes or until the skin is golden brown and crispy. The chicken will release easily from the pan when ready to flip.
- Flip the chicken over and cook for 4-5 minutes. Transfer the chicken to a plate or platter and drain off all but 2 tablespoons of the remaining juices.
- Add the butter to the pan and stir in the garlic. Cook for 1 minute.
- Whisk in the honey, chicken stock, vinegar, hoisin sauce and soy sauce. Cook for 2-3 minutes until slightly thickened.
- Return the chicken to the pan, turning the thighs to coat with the sauce. Arrange the thighs skin side up and transfer to the oven.
- Cook the chicken for 25-30 minutes until crispy and an instant read thermometer registers 165˚F.
- Remove from the oven and rest for 10 minutes.
- Sprinkle with the sesame seeds and garnish with the green onions, if desired
- Serve over rice or noodles with the remaining pan sauce.