Honey Garlic Chicken Thighs
Delicious honey garlic chicken thighs baked to perfection with a sweet-savory sauce. Easy one-pan dinner ready in under 50 minutes. Perfect family meal!
Equipment
- oven
- oven-safe skillet
- mixing bowl
- whisk
- measuring cups
- measuring spoons
- paper towels
- instant-read thermometer
- cutting board
- knife
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1/2 cup low-sodium soy sauce
- 1/2 cup honey
- 2 tablespoons apple cider vinegar
- 4 cloves garlic finely minced
- 1 tsp fresh ginger finely grated
- 1 tablespoon olive oil
- 1/4 tsp black pepper freshly ground
- 1 tablespoon cornstarch optional, for thickening
- 2 tablespoons cold water optional, for thickening
- 2 tablespoons fresh parsley optional, finely chopped for garnish
- 1 tsp sesame seeds optional, for garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Thoroughly pat the boneless, skinless chicken thighs dry with paper towels. Season both sides lightly with 1/4 teaspoon of freshly ground black pepper.
- In a medium bowl, whisk together 1/2 cup of low-sodium soy sauce, 1/2 cup of honey, 2 tablespoons of apple cider vinegar, 4 cloves of finely minced garlic, and 1 teaspoon of finely grated fresh ginger until all ingredients are well combined. Set the sauce aside.
- Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until the oil is shimmering. Carefully place the seasoned chicken thighs into the hot skillet in a single layer. Sear for 3 to 4 minutes per side, until each thigh is deeply golden brown. If your pan is not large enough, sear the chicken in two batches to avoid overcrowding.
- Pour the prepared honey-garlic sauce directly over the seared chicken in the skillet. Bring the sauce to a gentle simmer on the stovetop. Once simmering, carefully transfer the entire skillet to the preheated oven. Bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit when measured with an instant-read thermometer, and the sauce has visibly thickened slightly.
- If the sauce is not as thick as you prefer after baking, carefully remove the chicken from the skillet and set it aside on a plate. Return the skillet to the stovetop over medium heat. In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth to create a slurry. Pour the cornstarch slurry into the simmering sauce in the skillet, whisking constantly. Continue to simmer and whisk for 1 to 2 minutes, until the sauce has thickened to a glossy consistency that coats the back of a spoon.
- Return the cooked chicken to the skillet, turning to coat each thigh thoroughly with the thickened honey-garlic sauce. Let the chicken rest in the sauce for 5 minutes before serving. Garnish with 2 tablespoons of finely chopped fresh parsley or 1 teaspoon of sesame seeds, if desired.
Notes
Garnish with fresh parsley or sesame seeds if desired. Use cornstarch slurry for a thicker sauce.