These Honey Garlic Chicken Thighs are sweet, savory, and packed with flavor! Juicy, tender chicken thighs are seared until golden brown, then coated in a sticky homemade honey garlic sauce. This easy dinner recipe is perfect served over rice with your favorite vegetables for a meal the whole family will love.

Love flavorful chicken recipes? Then you’ve got to try my French onion chicken, Black Pepper Chicken and my Thai chicken satay!

I’m a big fan of chicken thighs. They always turn out incredibly juicy! I marinated these chicken thighs in a sticky asian sauce then cooked them in a hot skillet! This goes great over rice to soak up all the delicious sauce!

Serve these honey garlic chicken thighs with a side of air-fried vegetables and brown rice to complete the meal!

Ingredients

ingredients for honey garlic chicken
  • Chicken Thighs: I love using chicken thighs because they’re nearly impossible to overcook or dry out. I’ve also made this recipe with bone in chicken thighs too and have included both versions in the recipe card!
  • Dark Soy sauce: I like using dark soy sauce in this recipe. It’s aged longer than traditional soy sauce so has more flavor. If you are gluten free substitute with coconut aminos.
  • Ketchup: Thickens up the sauce and adds a hint of sweetness.
  • Honey: Adds a nice sweetness to the sauce. Feel free to adjust the amount of honey you add to taste. Light brown sugar can also be substituted for the honey.
  • Garlic: I add 4 cloves of garlic to the sauce! The more garlic the better!

How To Make Honey Garlic Chicken Thighs

  1. To make these honey garlic chicken thighs simply add all of the sauce ingredients to a resealable ziplock bag or large bowl. Add in the chicken and toss to coat. Marinate for at least an hour or overnight.
  1. Add chicken thighs and cook on medium heat, for 3-5 minutes per side or until instant thermometer reads 150°F, then add in the reserved marinade and simmer for an additional 2-3 minutes or until thermometer reads 165°F.
  1. Remove from the pan and allow to rest for 3-5 minutes before slicing chicken thighs. Serve with extra sauce from the oan.

Storage Instructions

Store any cooled leftover honey garlic chicken in an airtight container in the fridge for up to 4 days. You can leave the meat on the bone or take it off, depending on your preference. Make sure to save the sauce, too!

Reheat chilled leftovers in the microwave until warmed through.

Serving Suggestions

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    Recipe

    Honey Garlic Chicken

    4.91 from 10 votes
    Honey Garlic Chicken Thighs marinated and baked until golden brown and juicy on the inside. They are topped with an amazing Honey Garlic sauce!
    Author: Kelley Simmons
    Prep Time: 1 hour
    Cook Time: 30 minutes
    Total Time: 1 hour 30 minutes
    Serves 6
    Rate Print

    Ingredients 

    • 1 lb boneless chicken thighs
    • 1/4 cup honey
    • 1/4 cup ketchup
    • 1/2 cup dark soy sauce
    • 1 tbsp sriracha
    • 1 tbsp sesame oil
    • 4 cloves garlic, minced
    • 2 tbsp avocado oil

    Instructions

    Marinade

    • Whisk together honey, ketchup, soy sauce, sriracha, sesame oil, and garlic. Reserve half of the marinade and set aside.
    • Add chicken thighs and half of the marinade to a large bowl, toss to coat and marinate for 1-2 hours.

    Pan

    • Heat oil in a large pan.
    • Add chicken thighs and cook on medium heat, for 3-5 minutes per side or until instant thermometer reads 150°F, then add in the reserved marinade and simmer for an additional 2-3 minutes or until thermometer reads 165°F.
    • Remove from the pan and allow to rest for 3-5 minutes before slicing chicken thighs. Serve with extra sauce from the oan.

    Baked Version (bone in skin on)

    • Spray a 13 x 9 pan with cooking spray.
    • Remove chicken from the marinade and place on the prepared pan skin side up.
    • Place in the oven uncovered and bake for 35-50 minutes or until the internal temperature reaches 165 degrees. (The chicken thighs will take longer to cook if they are on the larger size)
    • If you want a crispier skin turn the oven to broil and bake for an additional 3-5 minutes.
    • Meanwhile while the chicken is cooking add the reserved marinade to a medium saucepan.
    • Bring it to a boil and reduce heat to simmer. Cook for 5 minutes.
    • If sauce is not thick enough you can always add 1 teaspoon cornstarch + 1 tablespoon water.
    • When chicken comes out of the oven brush on the sauce and serve immediately.

    Nutrition Information

    Calories: 315.85kcalCarbohydrates: 17.02gProtein: 19.74gFat: 18.82gSaturated Fat: 5.07gCholesterol: 110.74mgSodium: 886.88mgPotassium: 316.76mgFiber: 0.21gSugar: 14.15gVitamin A: 139.44IUVitamin C: 1.03mgCalcium: 16.27mgIron: 1.32mg

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