Honey Garlic Glazed Chicken (Printable)

Tender chicken thighs coated in a sticky, sweet-savory honey-garlic glaze with soy sauce, perfectly caramelized and bursting with flavor.

# What You’ll Need:

→ 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 soy sauce (low sodium preferred)
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 thickens into a sticky coat that clings to every bite, sweet and savory all at once.
  • Bone-in thighs stay juicy even if you forget to check the timer.
  • It looks impressive but comes together faster than ordering takeout.
  • Leftovers taste even better the next day tucked into rice bowls.
02 -
  • Drying the chicken before seasoning is the secret to crispy skin, any moisture will steam instead of sear.
  • Baste halfway through baking or the glaze will pool at the bottom instead of coating the chicken.
  • If the glaze looks too thin, simmer it on the stovetop for a minute after removing the chicken.
03 -
  • Use an oven-safe skillet so you can go straight from stovetop to oven without transferring.
  • Mince the garlic fine so it melts into the glaze instead of burning in clumps.
  • Let the chicken rest before serving, it keeps the meat juicy and the skin from going soggy.
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