Honey Garlic Baked Thighs (Printable)

Juicy chicken thighs glazed with a sweet honey garlic sauce, baked to golden perfection.

# What you'll need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs, approximately 1.5 to 2 pounds
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper

→ Honey Garlic Sauce

04 - 1/3 cup honey
05 - 1/4 cup soy sauce, gluten-free if required
06 - 4 cloves garlic, minced
07 - 1 tablespoon apple cider vinegar or rice vinegar
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon chili flakes, optional for heat

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - 1 teaspoon sesame seeds, optional

# Preparation steps:

01 - Preheat oven to 400°F. Line baking dish or large ovenproof skillet with foil for easy cleanup.
02 - Pat chicken thighs dry with paper towels. Season both sides evenly with salt and pepper.
03 - Position chicken thighs skin-side up in prepared dish, maintaining adequate spacing between pieces.
04 - In small mixing bowl, whisk together honey, soy sauce, minced garlic, vinegar, olive oil, smoked paprika, and chili flakes until fully combined.
05 - Pour glaze evenly over chicken thighs, using brush to coat all surfaces thoroughly.
06 - Bake for 30 to 35 minutes, basting midway through cooking, until skin is golden brown and internal temperature reaches 175°F at thickest part.
07 - For enhanced crispness, broil on high for 2 to 3 minutes at end of cooking, monitoring closely to prevent burning.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with chopped parsley and sesame seeds before serving.

# Expert advice:

01 -
  • Chicken thighs stay impossibly juicy and forgiving, unlike breasts that can dry out if you blink wrong.
  • That sweet and savory glaze is basically liquid gold that makes everything taste restaurant quality without the fuss.
  • The whole thing comes together in under an hour, making it perfect for those nights when you need dinner that impresses but doesn't stress you out.
02 -
  • Don't skip drying the chicken skin or you'll end up with steamed chicken instead of roasted, which is a completely different and less delicious situation.
  • Basting halfway through isn't optional if you want that silky, caramelized glaze instead of sauce that separated and burned.
  • The broil step is only if you're confident your oven behaves itself, because every broiler has an attitude and they're all different.
03 -
  • Let your chicken come to room temperature for about 15 minutes before baking so it cooks evenly instead of having cold spots in the middle.
  • Reserve a little bit of the glaze before you pour it on the chicken, then drizzle it over the plated dish at the end for extra shine and flavor that feels intentional.
  • If your glaze seems thin, whisk in a teaspoon of cornstarch mixed with a splash of water to thicken it slightly without changing the taste.
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