Sticky Honey Garlic Chicken Thighs
This is the recipe I turn to when I need dinner on the table fast but don't want to sacrifice flavor. Chicken thighs are the unsung hero of weeknight cooking – they're affordable, nearly impossible to overcook, and they develop the most incredible crispy skin when you treat them right.
The honey garlic glaze is where the magic happens. It starts with a generous amount of fresh garlic (yes, eight cloves – trust me on this), then gets sweetened with honey and balanced with soy sauce and a touch of vinegar. As it reduces, it becomes thick and sticky, coating the chicken in a glossy, caramelized layer that's absolutely addictive.
My kids request this at least once a week, and I'm happy to oblige because the entire thing comes together in one skillet with ingredients I always have on hand. Serve it over steamed rice to soak up all that incredible sauce, and you've got a restaurant-quality meal in under an hour.
Ingredients
- 8 bone-in, skin-on chicken thighs (about 3 pounds)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 8 cloves garlic, minced (about 3 tablespoons)
- 1/3 cup honey
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha (adjust to taste)
- 1/2 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- 1
Season the Chicken
Remove chicken thighs from the refrigerator 20 minutes before cooking. Pat completely dry with paper towels – this is essential for crispy skin. Season both sides generously with salt, pepper, and garlic powder, rubbing the seasonings into the meat.
- 2
Sear Skin-Side Down
Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering. Place chicken thighs skin-side down in a single layer – don't crowd the pan. Press down gently with a spatula. Cook without moving for 7-8 minutes until the skin is deeply golden and crispy.
- 3
Flip and Continue Cooking
Flip the chicken and cook for another 6-7 minutes. The internal temperature should be around 155°F at this point. Transfer chicken to a plate and tent loosely with foil.
- 4
Make the Honey Garlic Sauce
Drain all but 1 tablespoon of fat from the skillet. Reduce heat to medium and add the minced garlic. Sauté for 30-45 seconds until fragrant. Add honey, soy sauce, rice vinegar, sriracha, and chicken broth. Whisk together and bring to a simmer for 3-4 minutes until slightly thickened.
- 5
Glaze the Chicken
Return the chicken to the skillet, skin-side up. Spoon the sauce over the chicken repeatedly, basting every minute for about 5 minutes. The sauce will become thick and sticky. The chicken should reach 165°F internal temperature.
- 6
Finish and Serve
Remove the skillet from heat and stir in the butter until melted and glossy. Transfer chicken to a serving platter, spoon remaining sauce over top. Garnish with sliced green onions and sesame seeds. Serve immediately over steamed rice.
Bella's Pro Tips
- Don't skip drying: Wet chicken = steamed skin. Pat those thighs bone dry for maximum crispiness.
- Let it sear: Don't move the chicken while the skin is crisping. Leave it alone and let the magic happen.
- Adjust the heat: If your sauce is reducing too fast, lower the heat. You want it sticky, not burnt.
- Boneless option: Use boneless thighs but reduce cooking time by 3-4 minutes per side.
- Make it milder: Skip the sriracha for a kid-friendly version that's still delicious.
Nutrition Information
Per serving (2 chicken thighs)
