Honey Garlic Glazed Chicken (Printable)

Chicken thighs in a sweet-savory honey, garlic, and soy glaze—caramelized and packed with Asian-inspired flavor.

# What you'll need:

→ Chicken

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

→ Glaze

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

→ Garnish

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

# Preparation steps:

01 - Preheat oven to 400°F.
02 - Pat chicken thighs dry with paper towels. Season both sides with salt and pepper.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin side down and sear for 3–4 minutes, until golden brown. Flip and cook another 2 minutes. Remove chicken and set aside.
04 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Stir in honey, soy sauce, vinegar, water, and red pepper flakes (if using). Bring to a simmer.
05 - Return chicken thighs to the skillet, skin side up. Spoon glaze over the chicken.
06 - Transfer skillet to the oven. Bake for 18–22 minutes, basting chicken with glaze halfway through, until chicken is cooked through and skin is caramelized.
07 - Remove from oven. Let rest 5 minutes. Garnish with parsley or green onions and sesame seeds. Serve immediately.

# Expert advice:

01 -
  • The sauce creates this perfect sticky glaze that clings to every bite, giving you that restaurant-quality finish without any complicated techniques.
  • You probably have most of these ingredients in your pantry right now, making this your new back-pocket recipe when you need something impressive with minimal planning.
02 -
  • If your honey crystallizes, just place the jar in warm water for a few minutes—never microwave it or youll lose those subtle floral notes that make the glaze special.
  • Dont crowd the pan when searing or your chicken will steam instead of brown, robbing you of all that flavor development and texture.
03 -
  • Spoon the rendered fat from the pan over the chicken skin before placing it in the oven—this extra basting creates an even more spectacular crispy exterior.
  • If your sauce hasnt thickened enough by the end of cooking, remove the chicken and reduce the sauce on the stovetop for 2-3 minutes while the meat rests.
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