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Homemade Honey-Garlic Chicken Thighs (One-Pan) recipe photo

Honey-Garlic Chicken Thighs (One-Pan)

This Honey-Garlic Chicken Thighs recipe is SO EASY! One pan, juicy crispy skin, and a sticky sweet-savory glaze perfect for any weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 6 chicken thighs bone-in and skin-on
  • 1/4 cup honey
  • 1/4 cup soy sauce choose a low-sodium variety if preferred
  • 4 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 tablespoon sesame oil
  • 1 tablespoon olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 2 green onions sliced for garnish
  • sesame seeds for garnish

Equipment

  • Large oven-safe skillet or cast-iron pan
  • Measuring cups and spoons
  • Sharp knife and cutting board
  • Tongs
  • Mixing bowl

Method
 

  1. In a small bowl, whisk together the honey, soy sauce, minced garlic, fresh ginger, sesame oil, black pepper, and salt until smooth. This sauce will infuse the chicken with a perfect balance of sweet and savory flavors.
  2. Heat the olive oil in your oven-safe skillet over medium-high heat. Once hot, carefully place the chicken thighs skin-side down. Sear for about 5-7 minutes until the skin is golden and crispy. Flip and cook the other side for 3 minutes.
  3. Pour the honey-garlic sauce evenly over the chicken thighs. Lower the heat to medium and let everything simmer for 5 minutes, spooning the sauce over the chicken occasionally to coat it well.
  4. Transfer the skillet to a preheated oven at 400°F (200°C). Bake uncovered for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce thickens into a sticky glaze.
  5. Remove the skillet from the oven and let the chicken rest for a few minutes. Garnish with sliced green onions and a sprinkle of sesame seeds before serving.

Notes

  • Use tamari or coconut aminos for a gluten-free soy sauce alternative.
  • Maple syrup or agave nectar can substitute honey as a natural sweetener.
  • Boneless, skinless chicken thighs can be used but may yield less crispy skin.
  • Prevent burnt garlic by adding it with the sauce rather than during searing.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently to keep skin crisp.