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Honey Garlic Chicken Thighs are the perfect weeknight dinner. I take sweet honey and tangy garlic to dress up ordinary chicken in this easy dish. All I do is toss the ingredients together and bake! This is a staple recipe that is one of my husband’s favorites. He loves things spicy and simple, so it’s right up his alley.
5-Star Review
“Made this exactly as recipe says and it was delicious. A big hit with the family and will definitely make it again and again!” -Sue
Sweet and Sticky Honey Garlic Chicken
I make a lot of chicken at my house because it’s cost-effective, loved by my kids, and it’s so versatile. So I’m always looking for new ways to change up my chicken dinners. This honey garlic chicken thighs recipe is one of my go-tos because it’s so easy and so delicious.
The honey garlic sauce adds a wonderful sweet and slightly spicy flavor, and with moist and juicy chicken thighs, it’s the perfect combination. It takes me just minutes to prepare, which is always important for busy weeknights.
Tips for Beginners
- Boneless, skinless chicken thighs. This recipe uses boneless, skinless chicken thighs.If you use bone-in thighs, they will require a slightly longer cooking time, while breasts will take less time to cook through.
- Check the internal temperature a few times. I take it out at 160°F and make sure the final temperature reaches 165°F.
- Don’t crowd the pan. Make sure the chicken thighs aren’t on top of each other so you get even cooking.
- If using frozen, thaw first. If using frozen chicken, be sure to thaw it completely before cooking. Starting with fully thawed chicken helps it cook evenly and ensures the outside doesn’t overcook while the inside is still underdone.
- Double the sauce. Some readers have mentioned that making a larger batch gives you plenty for dipping or spooning over the finished dish.
- Prep ahead of time. You can let the chicken marinate in the sauce for a few hours, which gives the flavors more time to soak and makes getting dinner on the table even easier.
- Baked instead of fried. I prefer baking the chicken vs frying it, which helps keep it on the healthier side as it absorbs less oil.
Honey Garlic Chicken Thighs Recipe
Ingredients
- 6 boneless, skinless chicken thighs
- ¼ cup all-purpose flour
- 1 tsp ground paprika
- ½ tsp kosher salt
- ½ tsp ground black pepper
- ¼ cup honey or agave nectar
- 2 tbsp low-sodium soy sauce
- 4 cloves garlic minced
- 1 tsp crushed red pepper flakes optional
Video
Instructions
- Preheat oven to 375°F.
- In a medium sized bowl, mix together the flour and paprika.¼ cup all-purpose flour, 1 tsp ground paprika
- Coat each chicken thigh in the flour mixture and place in a greased or foil lined dish.6 boneless, skinless chicken thighs
- Sprinkle each thigh with salt and pepper.½ tsp kosher salt, ½ tsp ground black pepper
- In a separate bowl, mix the honey, soy sauce, and garlic.¼ cup honey, 2 tbsp low-sodium soy sauce, 4 cloves garlic
- Pour evenly over the chicken. You may need to flip them over once or twice to make sure they're coated completely in the sauce. Sprinkle with the red pepper flakes to taste (if you don't like spicy, you can leave this off).1 tsp crushed red pepper flakes
- Cover with foil and bake for 30 minutes.
- Uncover and continue baking for another 15 minutes.
- Serve with rice or vegetables, with extra sauce on the side if desired.
Equipment
- 9×13 Baking Pan
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Honey Garlic Chicken Thighs Step by Step
Prepare the seasoning mix and coat the chicken: In a medium-sized bowl, combine ¼ cup all-purpose flour and 1 tsp ground paprika. Preheat the oven to 375°F.
Make sure the chicken thighs are dry, so they hold the coating. If they aren’t, use a paper towel to remove any moisture. Coat 6 boneless, skinless chicken thighs in the flour/paprika mixture, making sure both sides are coated, and place them in a greased or foil-lined baking dish. Lining the baking dish makes for easier cleanup.
Season the chicken: Sprinkle ½ tsp kosher salt and ½ tsp ground black pepper over the chicken thighs, both on top and underneath.
Make the sauce: In a separate bowl, combine ¼ cup honey, 2 tbsp low-sodium soy sauce, and 4 minced cloves garlic. Make sure to use liquid honey; if yours has crystallized and become solid, heat it so it melts and is easy to pour.
Sauce the chicken and bake: Pour the sauce evenly over the chicken. You may need to flip them over to ensure they’re completely coated in the sauce. If you like, sprinkle the chicken with 1 tsp crushed red pepper flakes to taste. If you don’t like spicy, you can omit the flakes. Don’t overcrowd your baking dish. Use a larger pan if needed.
Cover the chicken with foil and bake for 30 minutes. Uncover and continue baking for another 15 minutes. Once cooked, let the chicken rest for 5 to 10 minutes before serving. This will make sure the thighs are juicy and flavorful.
Serve: Serve with rice or vegetables, with extra sauce on the side if desired.
Variations
- For a smokier flavor: Use smoked paprika instead of regular paprika or mix the honey-garlic sauce with barbecue sauce to create a spicy, smoky, and slightly acidic dish.
- For a citrusy twist: Add a few tablespoons of orange marmalade to the sauce.
- For more of a kick: Use hot honey instead of plain honey or add a touch of sriracha.
How to Store
To prepare in advance, you can marinate the chicken and stick it in the fridge overnight before baking, or you can bake the whole thing and reheat it in the oven at 360°F. Add a couple tablespoons of water to the baking dish and cover with foil so that they don’t dry out.
These chicken thighs are best served as soon as they are cooked so that the meat is tender and juicy. If you do have leftovers, they will keep well, covered in the fridge for up to 3 days. Reheat in the oven at 350°F—add a couple tablespoons of water to the baking dish and cover with foil so that they don’t dry out.
Freeze honey garlic chicken thighs in an airtight container or Ziplock bag for up to 3 months. I always let it thaw overnight in the refrigerator before reheating.
Serving Suggestions
The beauty of this easy recipe is that there’s no muss or fuss, just wholesome ingredients that create a delightful dish that pairs well with pretty much anything. I love to serve with a batch of crispy air fryer sweet potato fries or cottage fries, a side of a fresh and juicy burrata caprese salad.
More Chicken Thigh Recipes To Devour
- These Instant Pot Chicken Thighs are juicy, tender, and flavorful every time, and I love how they are ready in just 30 minutes!
- Crispy Chicken Thighs are breaded in a seasoned breadcrumb mixture and then baked in the oven until they turn golden brown.
- These Grilled Chicken Thighs are prepared with the most delicious, sweet, and spicy chicken thigh seasoning and grilled to perfection in 20 minutes.
more honey garlic recipes
I thought sauce would be sticky and chicken would be browned. The sauce was runny and chicken had a weird texture.
Hi Kim, If your sauce seemed runny, you can let the chicken rest in the pan for a few minutes so the sauce can thicken slightly. Regarding the chicken texture, that can happen if the chicken cooks too long or if the chicken pieces vary in size. Check for doneness around 165ยฐF and pull it out promptly to keep it tender.
Simple recipe that was budget friendly. Sauce turned out perfect. Definitely in the rotation now.
I made this for dinner and it was delicious. Followed the recipe and everyone loved it. Thank you so much for posting it.
I doubled this recipe and made it as listed and took the option of leaving out the red pepper flakes.It was delicious that night and the next night as left overs! Even my grandson who asked for something other than chicken (since he had it at his house the last couple of nights) was loved it! I appreciated having the amounts listed, once again under the instructions. That is always such a pain to scroll up (with messy hands sometimes) to find out the AMT.
I would def make this again! Thank you for this simple yet delicious recipe.
Can this be prepared beforehand and allowed to marinate for a couple of hours?
Hi Marilyn, yes you can do that!
This was easy to make and everyone loved it. no leftovers!
awesome recipe! I doubled the sauce & added 3 Tb of apricot marmalade & 1 or so tsp garlic chili sauce instead of red pepper flakes – turned out great! Someone else mentioned turning the oven temp down to 350′ after removing foil & I think that’s a great idea to minimize splatter…. paired w/a rice casserole dish.
Sounds yummy!
Hands down the best chicken thigh recipe Iโve ever had. I find myself craving it often. The recipe is easy to follow and not complicated. I make the recipe as written and wouldnโt change a thing. I enjoy it with a side of rice and some steamed veggies. Also- this chicken is SO good the next day- I eat it cold from the fridge – chopped up and thrown into a simple green salad. Thank you for sharing this recipe itโs made dinner time alot easier and delicious around my house.
I love people who follow the recipe and don’t change it. I’m sure Amy does too! That’s great! Making this now and can’t wait to try it.
It was good but the chicken wasnโt browned. I took off one star for that. I would not put the tinfoil on, but halfway through just flipped the chicken. Either that or marinate the chicken in the sauce and bbqโd it, reserving some to top the chicken with. Instead of pepper flakes, I added some hot honey into the honey measurement. Not a lot because I donโt like things HOT. It gave it a little kick.
This recipe is super easy and super delicious. I made it without the chili flakes because of my kids and its still amazing. I paired it with white rice and broccoli. Great meal! Thank you for the recipe, I will be adding this to our routine throughout the month.