These sweet and sticky honey garlic chicken thighs are marinated in a tangy, sweet and spicy marinade, brushed with sweet honey and baked to caramelized perfection! Ultra easy to make and perfect for weeknights meals.
The sweetness of the honey with the garlic, soy sauce, chili and vinegar adds such an amazing dimension to this chicken recipe. The chicken is cooked in this tangy, sweet and spicy sauce in a hot oven to get a crispy exterior and juicy interior.
We use thighs to ensure the chicken comes out perfect crisp and caramelized on the outside, while staying moist and tender on the inside. Thighs also have more flavor than chicken breasts, which tend to be less flavorful and dry out much easier.
And if you like these flavors, you also might like this honey garlic tofu.
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Why this honey garlic chicken recipe works
- The skin gets nice and crispy, and perfectly caramelized once coated with the sticky honey garlic sauce.
- The marinade allows the chicken pieces to take on a great, tangy flavor, while also helping to keep the chicken juicy while cooking.
- It's very easy recipe to make, with only a handful of ingredients and very minimal hands-on cooking time, like this pan roasted grapefruit chicken.
- It works perfect as a healthier weeknight meal, plus it is versatile and can be served with many options.
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Reader Review
"I love spicy and I love honey chicken. This recipe is the bomb. Yum!"
- Chichi
⭐⭐⭐⭐⭐
The Ingredients to make honey garlic chicken thighs
The full list of ingredients and amounts for this honey garlic chicken recipe is included in the recipe card at the bottom of the post.
Bone-in chicken thighs with skin are used in this recipe. I believe they provide the best results as the chicken thighs stays tender and juicy while cooking - however, you can use boneless, skinless chicken thighs for a healthier version. You can use chicken breasts also, but I recommend using bone in breasts.
This honey garlic chicken thighs recipe calls for jarred garlic instead of fresh because the juices from the jarred garlic add a briny flavor to the marinade. Substitute garlic cloves or garlic powder if needed.
The chili garlic sauce adds just a touch of spice to the juicy chicken thighs, while the apple cider vinegar adds a nice tangy flavor to the honey garlic sauce.
You can also substitute the regular honey for this tangy, spicy hot honey.
Step By Step Instructions
Step 3: Preheat the oven to 375°F. Place the chicken in a cast iron skillet, skin side up. Season the chicken with the salt and pepper.
Step 4: Bake at 375°F for 25 minutes.
Step 5: Remove, baste with honey, and cook another 5-10 minutes, or until internal temperature reaches 160°F. Skin should be crisp when chicken is done. If it isn't, pop it under the broiler for a minute or two to crisp it up.
Internal temperature of the chicken should be 160°F and juices should run clear. I use a thermometer like this Thermapen to check the temperature of the chicken.
Step 6: Let the chicken rest for 5-10 minutes (it will increase to a serving temperature of 165°F while resting). Pour any remaining pan sauce over the chicken and serve.
Expert tips for the best honey garlic chicken thighs
- If skin isn't crispy when done, pop it under the broiler for a minute or two. Be sure to watch it as the chicken will burn quickly.
- The internal temperature of the chicken should be 160°F when done resting.
- The chicken will have the best flavor if you marinade for the full 8 hours, or up to overnight.
- You can substitute chicken breasts, but I recommend using bone-in breasts.
- For more spice, add a pinch of cayenne pepper to the marinade.
- The recipe can also be made with chicken wings or boneless chicken thighs. Reduce the cook time to 15-20 minutes, or until chicken reaches 160°F.
- Reserve the juices after cooking to use as a sauce for the chicken. Thicken with a cornstarch slurry if needed.
Serving Options
- Start with a fresh salad like this Strawberry Spinach Salad
- Serve it with a fresh roasted vegetable like these Sweet and Spicy Brussels Sprouts or these Braised Green Beans
- This chicken would be incredible with these Mashed Sweet Potatoes or Roasted Acorn Squash...
- ...OR these Crispy Roasted Potatoes OR Hasselback Potatoes.
- Also serve it with this coconut jasmine rice or Instant Pot jasmine rice.
- Sprinkle it with toasted sesame seeds, chopped green onions, and/or crushed peanuts.
Frequently asked questions
Honey-garlic chicken is typically made with chicken thighs cooked in a honey garlic sauce until browned and caramelized on the outside. The recipe uses honey, minced garlic, soy sauce, chili and vinegar and has a spicy, sweet, savory flavor.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven for 5-10 minutes, until heated through.
Leftovers can also be frozen in a sealed container/freezer bag for up to 3 months. Thaw in the fridge overnight, then reheat per the above instructions.
More favorite chicken recipes
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Recipe
Oven Baked Honey Garlic Chicken Thighs
Ingredients
- 2 pounds chicken thighs bone in, skin on
- 2 tablespoons honey
- 2 teaspoons sea salt
- ¼ teaspoon black pepper
Marinade:
- 1 tablespoon minced garlic jarred
- ½ cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili garlic sauce
Instructions
- Combine marinade ingredients with chicken and place in the fridge for 6-8 hours, or overnight.
- Preheat the oven to 375°F.
- Place the chicken in a cast iron skillet, skin side up. Sprinkle both sides with the salt and pepper.
- Bake at 375°F for 25 minutes.
- Remove, baste with honey, and cook another 5-10 minutes, or until internal temperature reaches 160°F.
- Let the chicken rest for 5-10 minutes (it will increase to a serving temperature of 165°F while resting). Serve.
Expert Tips:
- If skin isn't crispy when done, pop it under the broiler for a minute or two. Be sure to watch it as the chicken will burn quickly.
- The internal temperature of the chicken should be 160°F when done resting.
- The chicken will have the best flavor if you marinade for the full 8 hours, or up to overnight.
- You can substitute chicken breasts, but I recommend using bone-in breasts.
- For more spice, add a pinch of cayenne pepper to the marinade.
- The recipe can also be made with chicken wings or boneless chicken thighs. Reduce the cook time to 15-20 minutes, or until chicken reaches 160°F.
- Reserve the juices after cooking to use as a sauce for the chicken. Thicken with a cornstarch slurry if needed.
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