Honey Garlic Glazed Chicken (Printable Version)

Tender chicken thighs coated in a sticky, sweet-savory honey-garlic glaze that caramelizes beautifully in the oven.

# Ingredient List:

→ 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 (optional)

→ Garnish

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

# Directions:

01 - Preheat oven to 400°F (200°C).
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 (if using). 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.
08 - Garnish with parsley or green onions and sesame seeds. Serve immediately.

# Expert Tips:

01 -
  • The glaze clings to every bite and tastes like the perfect balance of sweet and salty without being cloying.
  • Chicken thighs stay juicy even if you're running a few minutes behind, which has saved dinner more than once.
  • It only dirties one skillet, and that skillet goes straight from stovetop to oven without fuss.
  • The house smells like a restaurant kitchen, garlic and caramelized honey filling every corner.
02 -
  • Don't skip drying the chicken with paper towels or the skin won't crisp properly, it'll just steam and stay flabby.
  • If your glaze looks too thick in the skillet, add a tablespoon of water at a time until it loosens up and coats a spoon smoothly.
  • Basting halfway through is what gives the chicken that glossy, restaurant-style finish.
03 -
  • Use an oven-safe skillet with a metal handle, because plastic or silicone will melt and ruin your night.
  • Let the chicken rest after baking so the juices redistribute, otherwise they'll run all over the plate when you cut in.
  • Double the glaze and save half for drizzling over rice or vegetables, it's too good to limit to just the chicken.
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