This honey garlic chicken thighs recipe features juicy bone-in, skin-on chicken that’s marinated in and baked until golden brown. Then, they’re topped with an amazing sweet and savory honey garlic sauce. Perfect for meal-prep!
Why You’ll Love This Recipe
I’m a big fan of bone-in, skin-on chicken thighs. They always turn out incredibly juicy and always have a nice crispy skin on the outside. I decided to bake my chicken thighs and serve them with this amazing honey garlic soy sauce. The glaze is sweet, tangy, and thick. I love to serve the extra sauce over rice or noodles!
- Chicken Thighs: I love using bone in skin on chicken thighs because they’re nearly impossible to overcook or dry out. However, boneless chicken thighs or breasts would also work. Just shave off about 10-15 minutes off of the cooking time.
- Soy sauce: I like using low sodium soy sauce in this recipe. If you have regular soy sauce add a few splashes of water to combat the saltiness. If you are gluten free substitute with coconut aminos.
- Ketchup: Thickens up the sauce and adds a nice 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 It
- To make these honey garlic chicken thighs simply add all of the sauce ingredients to a resealable ziplock bag, add in the chicken and toss to coat. Marinate for at least an hour or overnight.
- When you are ready to eat bake the chicken in a 350 degree oven for 30 minutes or until the internal temperature reaches 165 degrees, making sure to reserve the marinade. 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. Enjoy!
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.
- White or brown rice
- Or cauliflower rice for a low-carb, gluten-free option
- Steamed or air-fried vegetables
- Chow mein noodles
- Lo mein
- Vegetable Fried Rice
More Chicken Recipes
- Easy Chicken Marsala
- The BEST Chicken Parmesan
- Easy Chicken Shawarma
- Slow Cooker Honey Garlic Chicken
- Easy One Pan Bourbon Chicken
- Easy Thai Chicken Satay
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Honey Garlic Chicken
- 6 chicken thighs bone-in and skin on
- 1/2 cup low sodium soy sauce
- 1/4 cup ketchup
- 1/4 cup honey
- 4 cloves garlic minced
- *Prep time does not include marinating time*
- Add soy sauce, ketchup honey and garlic to a large ziplock bag. Add in chicken thighs and marinate for 1-2 hours.
- When you are ready to cook preheat the oven to 350 degrees.
- Spray a 13 x 9 pan with cooking spray.
- Remove chicken from the marinade and place on the prepared pan skin side up. Reserve the marinade.
- 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.
Sauce adapted from All Recipes