Honey Garlic Chicken Thighs
A quick and comforting dish featuring chicken thighs braised in a sweet and savory honey garlic sauce, perfect for busy weeknights or special occasions.
Ingredients
Main Ingredients
- 6 pieces bone-in, skin-on chicken thighs (about 2 pounds) Use boneless for quicker cook time.
- 2 tablespoons olive oil Avocado oil can be used for a higher smoke point.
- 5 cloves garlic, minced Fresh garlic is preferred; garlic powder as alternative.
- 1/3 cup honey Wildflower or clover honey works best.
- 3 tablespoons soy sauce Use low-sodium for a healthier option or tamari for gluten-free.
- 2 tablespoons rice vinegar or apple cider vinegar Adds brightness and balances sweetness.
- 1 teaspoon fresh ginger, grated Optional for warmth.
- 1/2 teaspoon red pepper flakes Optional for added heat.
- 1 tablespoon unsalted butter Optional for a silky finish.
- to taste fresh parsley or sliced green onions, for garnish Adds color and freshness.
Instructions
Preparation
- Pat the chicken thighs dry and season both sides with salt and black pepper.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers.
Cooking
- Add the thighs skin-side down and sear undisturbed for 6–8 minutes until the skin is browned.
- Flip the thighs and cook for another 4–5 minutes.
- Reduce heat to medium, push chicken to one side, and add minced garlic and ginger (if using). Cook for 30 seconds.
- Pour in honey, soy sauce, and vinegar. Stir to combine until sauce thickens, spooning over the chicken.
- Simmer for 3–5 minutes or until sauce is a glossy glaze and chicken reaches an internal temperature of 165°F.
- Optional: Stir in butter until melted and glossy. Garnish with parsley or green onions.
- Let the chicken rest for 3–5 minutes before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or broth.