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!

Honey Garlic Chicken on rice

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

ingredients to make Honey Garlic Chicken

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.

pouring sauce on chicken to make Honey Garlic Chicken

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.

  1. Mix Honey Garlic Sauce: Assemble the sauce ingredients and set them aside.
  2. Bake Chicken: Pour the sauce mixture over the chicken and bake. Flip after 25 minutes.
  3. Thicken Sauce: Make a slurry by combining equal parts cornstarch and water. Add to juices to thicken.

pouring sauce over cooked chicken to make Honey Garlic Chicken

Serve with…

Homemade Favorites

Did your family love this Honey Garlic Chicken recipe? Be sure to leave a rating and a comment below! 

Honey Garlic Chicken on rice
5 from 30 votes↑ Click stars to rate now!
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Honey Garlic Chicken Thighs

This Honey Garlic Chicken is tender, juicy, and infused with a sweet & savory sauce!
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 servings


  • 4 chicken thighs bone-in, skin-on
  • ½ cup honey
  • ¼ cup water + 1 tablespoon
  • ¼ cup soy sauce low sodium
  • 3 tablespoons cider vinegar
  • 4 cloves garlic minced
  • 1 tablespoon cornstarch
  • 1 green onion thinly sliced
  • sesame seeds for garnish, optional


  • 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.


Bone-in chicken breasts with skin can be substituted for chicken thighs in this recipe. Cooking time may need to be adjusted slightly. 
Ensure chicken reaches 165°F.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. 
5 from 30 votes

Nutrition Information

Serving: 1g | Calories: 287 | Carbohydrates: 39g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 107mg | Sodium: 915mg | Potassium: 342mg | Fiber: 1g | Sugar: 35g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg

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

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. 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!5 stars

  2. 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.5 stars

  3. 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.5 stars

    1. The chicken is bone in chicken so we cook it a bit longer. Ensure the chicken reaches 165°F.

  4. Made today increasing thigh count to 12.
    It was a hit with everyone. omitted sesame seeds due to allergy but otherwise followed recipe exactly.5 stars

  5. Holly,

    Awesome honey garlic chicken. As usual, you do a wonderful job……

    Thank you , again…… ~ Anne Marie ~

    1. 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.