These Honey Garlic Chicken Thighs are a weeknight hero—juicy, bone-in thighs with crispy skin glazed in a sticky, sweet, and savory sauce. The combination of honey and garlic creates an incredible aroma and caramelized flavor that feels far more special than the effort required. It’s a simple, one-pan meal that delivers maximum comfort.
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Why You’ll Love This Honey Garlic Chicken Thighs
- Forgiving & juicy: Chicken thighs stay tender even if slightly overcooked.
- Magic sticky sauce: Caramelizes on the chicken for crispy, flavorful edges.
- Fancy but simple: Restaurant-quality results using pantry staples and one pan.
- Incredible aroma: Garlic and honey sizzling together is kitchen therapy.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp avocado oil or ghee
- 4-5 large garlic cloves, minced
- 1/3 cup raw, runny honey
- 2 tbsp apple cider vinegar
- 2 tbsp coconut aminos or tamari
- 1/4 cup chicken bone broth
- 1/2 tsp smoked paprika
- Fresh parsley or chives, for garnish
Tools: A large, oven-safe skillet (cast iron is perfect), tongs, a small whisk or fork for the sauce.
Notes: Coconut aminos provide umami depth without soy, but tamari works too. Don’t skip the smoked paprika—it adds a subtle smoky note that makes other flavors pop.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 24 g |
| Carbs: | 22 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pat your chicken completely dry. This is the single most important step for achieving crispy, golden-brown skin. Any moisture on the surface will steam the skin instead of searing it.
- Use raw, runny honey. If your honey has crystallized, gently warm the jar in a bowl of hot water to liquefy it. A thick or solid honey won’t incorporate smoothly into the sauce.
- Don’t skimp on the garlic. This is a honey *garlic* sauce, after all! Freshly minced garlic provides the best pungent, aromatic flavor that mellows beautifully as it cooks into the glaze.
- Why an oven-safe skillet? We start this recipe on the stovetop to get that perfect sear, but finishing it in the oven ensures the chicken cooks through evenly and the sauce reduces to a perfect, sticky consistency.
- Let the chicken rest. I know it’s tempting to dig right in, but giving the thighs 5 minutes to rest after cooking allows the juices to redistribute, guaranteeing every bite is succulent.
How to Make Honey Garlic Chicken Thighs
Step 1: First, preheat your oven to 375°F (190°C). Take your chicken thighs and pat them aggressively dry with paper towels—this is non-negotiable for crispy skin. Season both sides generously with the salt and black pepper. You want a good, even coating.
Step 2: Place your large, oven-safe skillet over medium-high heat and add the avocado oil or ghee. Once the oil is shimmering hot, carefully place the chicken thighs in the pan, skin-side down. You should hear a confident sizzle. Resist the urge to move them! Let them cook undisturbed for 6-8 minutes to develop a deep golden-brown, crispy crust.
Step 3: While the chicken is searing, it’s sauce time. In a small bowl, whisk together the minced garlic, honey, apple cider vinegar, coconut aminos, chicken broth, and smoked paprika. The vinegar will cut through the sweetness, and you’ll notice the sauce already smells incredible.
Step 4: Now, flip the chicken thighs over so they are skin-side up. The skin should be beautifully browned and release easily from the pan. Pour the honey garlic sauce mixture directly into the skillet around the chicken, not over the top—we want to preserve that crispy skin. It will bubble and sizzle excitedly.
Step 5: Carefully transfer the entire skillet to the preheated oven. Bake for 18-22 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part, avoiding the bone.
Step 6: Using oven mitts, remove the hot skillet from the oven. You’ll see the sauce has thickened and reduced, clinging to the chicken in a gorgeous, sticky glaze. Transfer the chicken thighs to a serving platter.
Step 7: Let’s finish the sauce. If there’s a lot of rendered fat on the surface, you can skim a little off, but a bit is good for flavor. Place the skillet back on the stovetop over medium heat and let the sauce bubble for another 1-2 minutes until it’s glossy and coats the back of a spoon.
Step 8: Spoon that glorious, reduced sauce over the plated chicken thighs. Garnish with a generous sprinkle of freshly chopped parsley or chives for a pop of color and freshness. And just like that, your masterpiece is ready.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze (without garnish) for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat covered in a 300°F oven until warm; avoids soggy skin.
Serving Suggestions
Complementary Dishes
- Cauliflower Mash — Its creamy, neutral flavor is the perfect canvas to soak up every last drop of that incredible honey garlic sauce.
- Sautéed Garlicky Greens — Something like kale or spinach sautéed with a bit of garlic provides a wonderful bitter contrast that balances the sweet, rich chicken.
- Simple Zucchini Noodles — A light, fresh bed of “zoodles” tossed in a little olive oil makes for a low-carb base that feels satisfying and complete.
Drinks
- A Crisp Dry White Wine — A Sauvignon Blanc or Pinot Grigio has the acidity to cut through the richness of the dish and cleanse the palate between bites.
- Sparkling Water with Lemon — The bubbles and citrus are incredibly refreshing and help balance the sticky-sweet glaze, making each bite taste new again.
- Light-bodied Pale Ale — If you enjoy beer, the slight bitterness and carbonation complement the caramelized notes in the sauce beautifully.
Something Sweet
- Mixed Berry Compote — Gently warmed berries with a hint of lemon zest offer a tart, fruity finish that doesn’t feel too heavy after the savory main.
- Dark Chocolate Square with Sea Salt — Just a single piece of high-cocoa chocolate provides a rich, bittersweet endnote that contrasts wonderfully with the meal.
- Vanilla Chia Pudding — A cool, creamy, and lightly sweet pudding feels like a real dessert but keeps things light and low in carbs.
Top Mistakes to Avoid
- Moving the chicken too soon. When you first place the thighs in the hot pan, you must let them sear undisturbed. If you try to peek or move them early, you’ll tear the skin and it won’t get crispy.
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Honey Garlic Chicken Thighs
Make juicy, crispy Honey Garlic Chicken Thighs with a sticky glaze in one pan. This easy recipe is perfect for a quick weeknight dinner. Get cooking now!
Ingredients
Main Ingredients
-
6 bone-in, skin-on chicken thighs
-
1 tsp fine sea salt
-
1/2 tsp freshly ground black pepper
-
1 tbsp avocado oil or ghee
-
4-5 large garlic cloves (minced)
-
1/3 cup raw, runny honey
-
2 tbsp apple cider vinegar
-
2 tbsp coconut aminos or tamari
-
1/4 cup chicken bone broth
-
1/2 tsp smoked paprika
-
Fresh parsley or chives (for garnish)
Instructions
-
First, preheat your oven to 375°F (190°C). Take your chicken thighs and pat them aggressively dry with paper towels—this is non-negotiable for crispy skin. Season both sides generously with the salt and black pepper. You want a good, even coating.01
-
Place your large, oven-safe skillet over medium-high heat and add the avocado oil or ghee. Once the oil is shimmering hot, carefully place the chicken thighs in the pan, skin-side down. You should hear a confident sizzle. Resist the urge to move them! Let them cook undisturbed for 6-8 minutes to develop a deep golden-brown, crispy crust.02
-
While the chicken is searing, it’s sauce time. In a small bowl, whisk together the minced garlic, honey, apple cider vinegar, coconut aminos, chicken broth, and smoked paprika. The vinegar will cut through the sweetness, and you’ll notice the sauce already smells incredible.03
-
Now, flip the chicken thighs over so they are skin-side up. The skin should be beautifully browned and release easily from the pan. Pour the honey garlic sauce mixture directly into the skillet around the chicken, not over the top—we want to preserve that crispy skin. It will bubble and sizzle excitedly.04
-
Carefully transfer the entire skillet to the preheated oven. Bake for 18-22 minutes, or until the chicken is cooked through and registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part, avoiding the bone.05
-
Using oven mitts, remove the hot skillet from the oven. You’ll see the sauce has thickened and reduced, clinging to the chicken in a gorgeous, sticky glaze. Transfer the chicken thighs to a serving platter.06
-
Let’s finish the sauce. If there’s a lot of rendered fat on the surface, you can skim a little off, but a bit is good for flavor. Place the skillet back on the stovetop over medium heat and let the sauce bubble for another 1-2 minutes until it’s glossy and coats the back of a spoon.07
-
Spoon that glorious, reduced sauce over the plated chicken thighs. Garnish with a generous sprinkle of freshly chopped parsley or chives for a pop of color and freshness. And just like that, your masterpiece is ready.08
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