Honey Garlic Baked Chicken (Printable Version)

Juicy chicken thighs baked with a honey garlic glaze for a flavorful family meal.

# Ingredient List:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs, about 1.5 to 2 pounds
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper

→ Honey Garlic Sauce

04 - 1/3 cup honey
05 - 1/4 cup soy sauce, gluten-free if required
06 - 4 cloves garlic, minced
07 - 1 tablespoon apple cider vinegar or rice vinegar
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon chili flakes, optional for heat

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - 1 teaspoon sesame seeds, optional

# Directions:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking dish or large ovenproof skillet with aluminum foil for easy cleanup.
02 - Pat chicken thighs dry with paper towels. Season both sides evenly with salt and freshly ground black pepper.
03 - Position chicken thighs skin-side up in the prepared baking dish, maintaining adequate spacing between each piece.
04 - In a small mixing bowl, whisk together honey, soy sauce, minced garlic, vinegar, olive oil, smoked paprika, and chili flakes until fully combined.
05 - Pour sauce evenly over the chicken thighs, using a basting brush to coat all surfaces thoroughly.
06 - Bake for 30 to 35 minutes, basting once halfway through cooking, until chicken achieves golden brown coloring and reaches an internal temperature of 175 degrees Fahrenheit.
07 - For enhanced skin crispiness, broil on high setting for 2 to 3 minutes at the end of cooking, monitoring closely to prevent burning.
08 - Remove from oven and allow chicken to rest for 5 minutes before serving.
09 - Garnish with chopped fresh parsley and sesame seeds if desired before plating.

# Expert Tips:

01 -
  • Chicken thighs stay impossibly juicy because they're naturally forgiving, unlike breasts that dry out if you blink.
  • The glaze caramelizes in the oven without any babysitting, filling your home with the kind of aroma that makes people ask what's for dinner before they even walk in.
  • Everything comes together in one pan, which means less cleanup and more time enjoying the meal.
02 -
  • Pat the chicken completely dry before cooking, or your skin will steam instead of crisp, and that's the whole point of using thighs with skin on.
  • Basting halfway through isn't optional if you want that restaurant-quality glaze, it's when the magic actually happens.
03 -
  • Use bone-in thighs for maximum flavor and moisture, because the bone conducts heat evenly and the skin gets genuinely crispy.
  • Basting is the difference between okay and restaurant-quality, so don't skip that halfway point even if it feels like an extra step.
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