Honey Garlic Baked Chicken (Printable)

Juicy baked chicken thighs with honey garlic glaze offering a sweet and savory flavor balance.

# What You’ll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (about 1.75 lbs)
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
06 - 4 cloves garlic, minced
07 - 1 tablespoon apple cider vinegar
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon chili flakes

→ Garnish

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

# Directions:

01 - Preheat oven to 400°F. Line a baking dish or large ovenproof skillet with foil for efficient cleanup.
02 - Pat chicken thighs dry with paper towels. Season both sides evenly with salt and pepper.
03 - Position chicken thighs skin-side up in prepared dish, spacing pieces for even heat circulation.
04 - Whisk together honey, soy sauce, minced garlic, vinegar, olive oil, smoked paprika, and chili flakes in a small bowl until well combined.
05 - Pour sauce evenly over chicken thighs, using a brush to coat all surfaces thoroughly.
06 - Bake for 30 to 35 minutes, basting once at the halfway point, until skin is golden brown and internal temperature reaches 175°F.
07 - For enhanced crispness, broil on high for 2 to 3 minutes at the end, maintaining close observation to prevent burning.
08 - Remove from oven and let rest for 5 minutes. Garnish with fresh parsley and sesame seeds before serving.

# Expert Tips:

01 -
  • Chicken thighs stay incredibly juicy and forgiving, unlike breasts that can dry out if you blink wrong.
  • The glaze gets thick and glossy as it bakes, coating each piece in a caramelized honey-garlic shell that tastes restaurant-quality.
  • It's naturally gluten-free if you choose the right soy sauce, and it comes together in about 45 minutes flat.
02 -
  • Pat your chicken completely dry before seasoning, or the skin won't crisp no matter how long it bakes, and you'll end up with soft, rubbery skin that nobody wants.
  • Basting halfway through is the move that separates good honey garlic chicken from great honey garlic chicken, because it keeps the glaze from drying out and helps it cling to the meat.
03 -
  • Use an ovenproof skillet instead of a baking dish if you have one, because you can take it straight from oven to table and the sauce stays warm longer.
  • Keep the foil lining your pan so cleanup is literally just tossing the foil, which means more time enjoying the evening instead of scrubbing.
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