Honey garlic chicken thighs are flavored with an easy homemade honey garlic sauce!
Add in some fresh veggies and a side of rice for a great weeknight meal!
Ingredients in Honey Garlic Chicken Sauce
Sweet, sticky, and jam-packed with flavor, everyone loves this recipe! The ingredients are items you likely have on hand and the flavor is so good!
All you need for this chicken sauce are:
- honey
- soy sauce
- garlic
- cider vinegar
Other Ingredients
This recipe begs for new ideas, doesn’t it? Serve the cooked chicken pieces over rice pilaf, jasmine rice, Udon noodles, or even homemade noodles!
CHICKEN Chicken thighs are such a popular cut of chicken because dark meat is so juicy and flavorful. But breasts, wings, and chicken thighs will work for this recipe as well.
VARIATIONS Add a few sautéed pieces of chopped broccoli and cauliflower, water chestnuts, or snow peas! Shredded carrots and bean sprouts would also be a delicious addition.
How to Make Honey Garlic Chicken Thighs
Honey Garlic Chicken stir fry is a favorite and we love how tender baked chicken thighs are so this recipe combines the two.
- Mix Honey Garlic Sauce: Assemble the sauce ingredients and set them aside.
- Bake Chicken: Pour the sauce mixture over the chicken and bake. Flip after 25 minutes.
- Thicken Sauce: Make a slurry by combining equal parts cornstarch and water. Add to juices to thicken.
Serve with…
- Veggies – steamed broccoli, stir fry, bok choy; something fresh
- Rice – Easy Oven Baked Rice or brown rice
Homemade Favorites
- Kung Pao Shrimp – with a spicy kick
- General Tso’s Chicken – sweet & spicy
- Sweet and Sour Pork – loaded with fresh veggies
- Baked Tofu – marinated & oven-baked
- Easy Mongolian Beef – 5 star dish
- Easy Homemade Chow Mein – ready in 25 minutes
- Honey Garlic Chicken – so easy to make
Did your family love this Honey Garlic Chicken recipe? Be sure to leave a rating and a comment below!
Honey Garlic Chicken Thighs
Equipment
Ingredients
- 4 bone-in skin-on chicken thighs
- ½ cup honey
- ¼ cup water + 1 tablespoon
- ¼ cup soy sauce low sodium
- 3 tablespoons apple cider vinegar
- 4 cloves garlic minced
- 1 tablespoon cornstarch
- 1 green onion thinly sliced
- sesame seeds for garnish, optional
Instructions
- Preheat oven to 425°F.
- Combine honey, water, soy sauce, vinegar and garlic.
- Place chicken skin side down in a baking dish. Pour honey mixture over chicken.
- Bake 25 minutes. Flip chicken over and bake an additional 20 minutes.
- Remove pan from the oven and pour juices into a small saucepan.
- Mix cornstarch with 1 tablespoon water. Bring pan juices to a boil and slowly add cornstarch while whisking until thickened.
- Pour sauce over chicken and top with green onions if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American, Asian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Very good , I probably would broil the chicken just before done so the skin was crispy.
I’m going to make this tonight. I’m a bit leery of a sweet sauce with skin-on chicken. Aanyone have a problem with splatter or smoke?
I haven’t even tried them yet, but I already know they will be fire!
I hope you enjoyed them, Marsharena!
Extremely tasty, but I would probably never make it again just because I found the process of making it so messy and used too many pans/utensils for my liking. I also think the pan I used to bake the chicken in was too shallow, so I kept having to open the door of the oven because the juices were almost bubbling up over the top. Not the recipe’s fault though at all because it turned out very good despite the messiness.
I am glad you were still able to enjoy it, Lauren!
Made this recipe this evening – doubled everything – it’s delicious. I put the thickened sauce on top of the chicken and put it under the broiler for a few minutes. Making a pot of jasmine rice to eat with it this week. Thank you! I’ll be making this again – delicious and easy!
I am so glad you enjoyed this recipe Amy!
Made this last night and it was terrific! Followed recipe but added extra garlic cloves. However because I’m not that bright, the 1/4 plus 1 TBSP water threw me off. It was only after I went to make the slurry that I realized the 1 Tbsp was for that. Duh. But maybe edit your recipe so that the not so bright people like me don’t make the same mistake. I mean 1 extra TBSP to the recipe isn’t a deal breaker but you could take out the plus 1 Tbsp and add a sub heading and put the cornstarch and water measurements together. Would definitely make this again! Thanks for sharing.
I made this with tonight with drumsticks because that’s what I had. It was very flavourful and I used some of the sauce on the Israeli couscous that I made. If you’ve never used Israeli couscous, I highly recommend it.
That sounds delicious, Jim! So glad you enjoyed it :)
Hi Holly, 45 minutes seems a long time at 425 degrees?
The chicken is bone in chicken so we cook it a bit longer. Ensure the chicken reaches 165°F.
Yummy
I’m going to make this tonight. I’m a bit leery of a sweet sauce with skin-on chicken. Aanyone have a problem with splatter or smoke?
Awesome flavour. The thickened sauce was great over top.
So glad you loved this recipe!
Made today increasing thigh count to 12.
It was a hit with everyone. omitted sesame seeds due to allergy but otherwise followed recipe exactly.
Love this ,very tasty and quick to prepare!
Holly,
Awesome honey garlic chicken. As usual, you do a wonderful job……
Thank you , again…… ~ Anne Marie ~
How does this work with boneless and skinless?
This recipe will work with boneless skinless chicken as well, Cathy! Just be sure to cook your chicken until it reaches an internal temp of 165°F.