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Baked Honey Garlic Chicken Thighs

Baked honey garlic chicken thighs with a glossy, caramelized honey-garlic glaze baked until the skin turns golden. Marinated chicken stays juicy while garlic-infused sauce reduces into a sticky finish.
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Prep Time 10 minutes
Cook Time 35 minutes
marinating 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs Use 4–6 thighs for about 4 servings; pat dry if very wet.
Honey garlic marinade
  • 0.3333333333 cup honey
  • 6 clove garlic Minced.
  • 3 tbsp soy sauce
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 0.5 tsp red pepper flakes
  • 0.25 tsp black pepper
Garnish
  • 1 fresh thyme
  • 1 sesame seeds

Equipment

  • 1 sheet pan

Method
 

Make the honey garlic marinade
  1. Whisk honey, garlic, soy sauce, olive oil, apple cider vinegar, red pepper flakes, and black pepper together until evenly combined and glossy.
Marinate the chicken
  1. Marinate the chicken in the refrigerator for at least 30 minutes so it absorbs flavor and starts to coat in a thin glaze.
Bake and caramelize
  1. Preheat the oven to 425F, arrange chicken skin-side up in a baking dish or sheet pan, and spoon marinade over the top.
  2. Bake for 25 minutes, then baste with the pan juices so the skin stays coated and starts browning.
  3. Bake for 10 more minutes until golden and caramelized, then broil for 2 minutes for extra glaze with visible bubbling.
Finish and serve
  1. Garnish with fresh thyme and sesame seeds right after baking so they stay fragrant and add a fresh bite.

Notes

For best results, pat the chicken lightly dry before marinating so the skin can crisp while the honey-garlic sauce caramelizes. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a 350F oven until warmed through. Freezing is not recommended because the glaze can lose some stickiness after thawing. For a lower-sodium option, use reduced-sodium soy sauce while keeping the rest of the marinade the same.