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Honey Garlic Chicken

Honey garlic chicken with caramelized, pan-seared thighs coated in a thick, glossy amber honey-garlic glaze. The sweet garlic sauce clings to every surface, with visible golden garlic pieces throughout.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in skin-on chicken thighs Use skin-on for crisp caramelized edges.
Honey-Garlic Sauce
  • 0.3333 cup honey For a sticky amber glaze.
  • 3 tbsp soy sauce Adds savory depth to the sweet glaze.
  • 6 garlic, minced Minced so it cooks into the sauce and turns golden.
  • 2 tbsp unsalted butter Helps build a glossy sauce base.
  • 1 tbsp olive oil For searing and pan browning.
  • 1 tbsp apple cider vinegar Balances sweetness and brightens the glaze.
  • 0.5 tsp red pepper flakes Optional gentle heat for the sweet garlic sauce.
  • salt and pepper to taste Season both sides of the chicken.
  • fresh thyme and sesame seeds for garnish Finishing herbs and texture on top.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken thighs with salt and pepper on both sides.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat, then sear the chicken skin-side down for 5-6 minutes until deeply golden.
  3. Flip and sear the other side for 3 minutes, then remove the chicken and set aside.
Make the honey-garlic glaze
  1. Add butter and garlic to the pan and cook for 1 minute until fragrant.
  2. Stir in honey, soy sauce, apple cider vinegar, and red pepper flakes until combined.
Bake and glaze
  1. Return the chicken to the pan skin-side up and spoon the sauce over the top.
  2. Transfer to a 400F oven and bake for 15-18 minutes until the internal temperature reaches 165F.
  3. Spoon the pan sauce over the chicken again, then garnish with fresh thyme and sesame seeds.

Notes

For the stickiest glaze, spoon sauce over the chicken halfway through the bake and again right when it comes out, so it coats and clings. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet or microwave until hot. Freezing is not recommended because honey-based sauces can break after thawing. For a lower-sodium option, use low-sodium soy sauce and taste the sauce before seasoning with extra salt.