Honey Garlic Glazed Chicken (Print)

Tender chicken thighs coated in a sweet-savory honey garlic glaze, caramelized and full of flavor.

# Components:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Glaze

04 - 1/3 cup honey
05 - 1/4 cup soy sauce (low sodium preferred)
06 - 4 cloves garlic, minced
07 - 1 tablespoon rice vinegar or apple cider vinegar
08 - 2 tablespoons water
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Garnish

11 - 2 tablespoons chopped fresh parsley or green onions
12 - 1 teaspoon toasted sesame seeds (optional)

# Directions:

01 - Set the oven temperature to 400 degrees Fahrenheit.
02 - Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin side down; sear for 3 to 4 minutes until golden brown. Flip and cook an additional 2 minutes. Remove the chicken and set aside.
04 - In the same skillet, sauté minced garlic for 30 seconds until fragrant. Add honey, soy sauce, vinegar, water, and crushed red pepper flakes if using. Bring the mixture to a simmer.
05 - Return the chicken thighs to the skillet skin side up. Spoon the glaze evenly over the chicken.
06 - Transfer the skillet to the oven. Bake for 18 to 22 minutes, basting the chicken with the glaze halfway through, until cooked through and the skin is caramelized.
07 - Remove from oven and let the chicken rest for 5 minutes.
08 - Top with chopped parsley or green onions and toasted sesame seeds if desired. Serve immediately.

# Expert Advice:

01 -
  • Bone-in thighs stay impossibly juicy while the skin turns golden and sticky, no dry chicken in sight.
  • The glaze does all the heavy lifting flavor-wise, so you're not juggling a dozen seasonings.
  • Entirely dairy-free but tastes decadent, which always surprises people eating it.
  • Ready in 35 minutes flat, making it perfect for weeknight dinners when you want something restaurant-quality.
02 -
  • Bone-in chicken thighs take longer to cook than boneless cuts, so don't rush—a meat thermometer eliminates all guesswork and gives you perfect results every single time.
  • The glaze will look thin at first, but it thickens as the chicken bakes and the moisture cooks off, creating that glossy coating you see in photos. Resist the urge to add cornstarch or anything else.
  • If your skillet isn't oven-safe, transfer everything to a baking dish after searing, but you'll lose some of that crisped-bottom flavor development.
03 -
  • Room-temperature chicken cooks more evenly than cold chicken straight from the fridge, so pull yours out 15 minutes before you start cooking.
  • If your skillet is non-oven-safe, transfer to a baking dish before the oven step, but sear the chicken in your original skillet first to build those deep flavors from the bottom.
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