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Honey Garlic Chicken Thighs

Honey garlic chicken thighs made with pan-seared chicken thighs basted in a thick, bubbling honey-garlic sauce until lacquered and caramelized. This sticky honey garlic chicken recipe delivers a quick weeknight chicken dinner with a glossy glaze and garlicky aroma.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 1 boneless skinless chicken thighs Use about 4–6 thighs total.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Honey garlic sauce
  • 0.3333 cup honey
  • 3 tbsp soy sauce
  • 5 garlic Minced (about 5 cloves).
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 0.25 tsp red pepper flakes
Garnish
  • 1 fresh thyme Leaves, for garnish.
  • 1 sesame seeds For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the chicken thighs all over with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat, then sear the chicken thighs for 5–6 minutes per side until golden and cooked through; remove to a plate.
Build the honey-garlic glaze
  1. Add the butter and minced garlic to the same pan and cook for 1 minute until fragrant, scraping up any browned bits.
  2. Stir in the honey, soy sauce, apple cider vinegar, and red pepper flakes, then simmer for 2 minutes until slightly thickened and bubbling.
Glaze the chicken
  1. Return the chicken thighs to the pan and toss to coat, then spoon the sauce over the tops for 2 minutes until glazed and lacquered.
Finish
  1. Garnish with fresh thyme and sesame seeds, then serve while the glaze is glossy.

Notes

For deeper caramelization, don’t move the chicken during the first sear and use medium-high heat so the fond helps thicken the sauce. Refrigerate leftovers in a sealed container for up to 3 days; rewarm in a skillet over medium heat with a splash of water to loosen the glaze. Freezing is not recommended because the honey-butter sauce can separate when thawed. For a lower-sodium option, use low-sodium soy sauce and add salt only if needed.