introduction
This Honey Garlic Chicken Thighs recipe is simple and tasty. It uses a sweet and savory sauce. You can make it on the stovetop in one pan. The result is a sticky glaze and juicy chicken.
why make this recipe
- It is quick and uses few ingredients.
- The sauce is sweet, savory, and garlicky.
- Bone-in, skin-on thighs stay juicy and crisp up well.
- It works for a simple weeknight meal or a small dinner.
how to make Honey Garlic Chicken Thighs
Ingredients :
6 chicken thighs ((bone-in, skin-on)), 1/3 cup honey, 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon oil, 2 tablespoons minced garlic
Directions :
- Pat the chicken dry with paper towels and set aside.
- In a small bowl, mix together the honey, soy sauce, and rice vinegar. Set aside.
- Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down, and cook for 5-7 minutes without moving.
- Reduce the heat to medium, flip the chicken, and cook for another 7-10 minutes until the juices run clear or the inside reaches 165°F.
- Remove the chicken to a plate, and leave about 2 tablespoons of the chicken fat in the pan.
- Add the minced garlic and cook for 30-60 seconds.
- Add the sauce mixture from earlier and cook until it starts to foam up and thicken. The sauce should be as thick as a glaze (it will thicken even more as it cools down).
- Add the chicken back to the pan and spoon the sauce over the chicken.
- Serve immediately. Enjoy!
how to serve Honey Garlic Chicken Thighs
Serve with plain rice or mashed potatoes. Add steamed vegetables or a simple salad on the side. Spoon extra glaze over the chicken. Garnish with sliced green onions or sesame seeds if you like.
how to store Honey Garlic Chicken Thighs
Cool the chicken to room temperature before storing. Put in an airtight container and keep in the fridge for up to 3 days. Reheat in a skillet over medium heat until hot, spooning sauce over the chicken. To freeze, place in a freezer container for up to 2 months. Thaw in the fridge before reheating.
tips to make Honey Garlic Chicken Thighs
- Pat the chicken dry to get crispy skin.
- Use a hot pan and do not move the chicken while browning the skin.
- Measure the sauce and taste it; add a little more soy for salt or more honey for sweetness.
- Watch the garlic closely so it does not burn.
- Use a meat thermometer to check for 165°F inside the thickest part.
variation (if any)
- Baked version: bake at 400°F for 30-40 minutes, then baste with sauce.
- Add grated ginger or a pinch of red pepper flakes for heat.
- Use boneless thighs or chicken breasts, but adjust cooking time.
- Swap rice vinegar for apple cider vinegar for a milder tang.
FAQs
Q: Can I use boneless chicken thighs?
A: Yes. Cook them a few minutes less. Check they reach 165°F.
Q: How do I make the sauce less sweet?
A: Reduce honey by a little and add a splash more soy sauce or vinegar to balance.
Q: Can I make this ahead of time?
A: You can cook it and store in the fridge. Reheat in a pan and add a little water if the sauce is too thick.
Q: What if the sauce does not thicken?
A: Cook it a bit longer on medium heat. You can also mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir in, then cook until thick.
Q: Can I grill the thighs instead of pan-frying?
A: Yes. Grill skin-side down first, then flip and finish. Brush with sauce at the end to avoid burning.
Conclusion
This Honey Garlic Chicken Thighs dish is easy and full of flavor. For another take on a stovetop method, see Honey Garlic Chicken Thighs Recipe. If you want a baked version with step-by-step photos, try Honey Garlic Chicken Thighs Recipe – The Cookie Rookie®. For simple tips and serving ideas, check Honey Garlic Chicken Thighs – Simple Home Edit.
Honey Garlic Chicken Thighs
Ingredients
For the chicken
- 6 chicken thighs (bone-in, skin-on)
- 1/3 cup honey
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon oil
- 2 tablespoons minced garlic
Instructions
Preparation
- Pat the chicken dry with paper towels and set aside.
- In a small bowl, mix together the honey, soy sauce, and rice vinegar. Set aside.
Cooking
- Heat 1 teaspoon of oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down, and cook for 5-7 minutes without moving.
- Reduce the heat to medium, flip the chicken, and cook for another 7-10 minutes until the juices run clear or the inside reaches 165°F.
- Remove the chicken to a plate, and leave about 2 tablespoons of the chicken fat in the pan.
- Add the minced garlic and cook for 30-60 seconds.
- Add the sauce mixture from earlier and cook until it starts to foam up and thicken.
- Add the chicken back to the pan and spoon the sauce over the chicken.
Serving
- Serve immediately with plain rice or mashed potatoes, and add steamed vegetables or a simple salad on the side.
- Spoon extra glaze over the chicken and garnish with sliced green onions or sesame seeds if desired.
