Sticky Honey Garlic Chicken Thighs in One Pan Tips, FAQ & printable recipe

Tips for success

For the most flavorful glaze, use fresh garlic rather than pre-minced. Mince it just before cooking to release the aromatic oils. If you like a bit of heat, add a pinch of red pepper flakes to the glaze.

To make the dish even more savory, you can add a tablespoon of grated fresh ginger. For a thicker glaze, simmer the sauce on the stovetop for a few minutes after removing the chicken, until it reduces to your desired consistency.

To get extra-crispy skin, you can place the chicken under the broiler for the last 2-3 minutes of baking, watching closely to prevent burning.

If you have time, season the chicken thighs and let them sit uncovered in the refrigerator for an hour or overnight — this dries the skin and enhances browning. When serving, spoon the pan juices over the chicken for extra moisture and flavor.

Variations

• Spicy Honey Garlic: Add 1-2 teaspoons of sriracha or red pepper flakes to the glaze for a spicy kick. The heat balances beautifully with the sweet honey and savory soy.
• Ginger Honey Garlic: Add 1 tablespoon of freshly grated ginger to the glaze along with the garlic. Ginger adds a bright, aromatic note that complements the other flavors.
• Maple Garlic Chicken: Replace the honey with pure maple syrup for a deeper, slightly smoky sweetness. The maple flavor pairs well with the soy and garlic.
• Orange Honey Garlic: Add 2 tablespoons of fresh orange juice and 1 teaspoon of orange zest to the glaze. The citrus brightens the dish and adds a fresh flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently to preserve texture.

Freezer

Freeze cooked chicken thighs in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or microwave in 30-second intervals until hot.

Store leftover honey garlic chicken thighs in an airtight container in the refrigerator for up to 4 days. The glaze will thicken as it cools, but it will reheat well. To reheat, place the chicken in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also reheat in the microwave, but the skin will lose some crispness.

You can prepare the glaze up to a week ahead and store it in the refrigerator. You can also sear the chicken thighs a few hours in advance and keep them in the refrigerator, then pour the glaze over and bake when ready. If making ahead, let the chicken come to room temperature for 20 minutes before baking.

Serving ideas

These honey garlic chicken thighs are incredibly versatile when it comes to serving. They're delicious over steamed rice or noodles, with the sticky glaze acting as a sauce.

For a low-effort side, serve with roasted vegetables like broccoli or green beans. The sweetness of the glaze also pairs well with a crisp, tangy slaw or a simple green salad with a vinaigrette.

For a more substantial meal, serve the chicken with mashed potatoes or crusty bread to soak up the extra glaze. You can also shred the leftover chicken and use it in tacos, sandwiches, or salads.

Garnish with sliced green onions or sesame seeds for a pop of color and extra flavor, though the video doesn't show this — it's optional.

Frequently asked questions

Recipe card

Sticky Honey Garlic Chicken Thighs in One Pan

Prep 10 minCook 25 minTotal 35 minServes 4

Ingredients

• 8 bone-in, skin-on chicken thighs (about 2 1/2 lb)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 1/3 cup honey
• 1/4 cup low-sodium soy sauce
• 4 cloves garlic, minced
• 1 tbsp apple cider vinegar

Instructions

1. Pat the chicken thighs dry with paper towels. Season both sides with kosher salt and black pepper. Heat the vegetable oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down in the hot skillet and cook without moving for 5-7 minutes, until the skin is deeply golden and crisp. Flip and cook for another 3-4 minutes to brown the other side.
2. In a small bowl, whisk together the honey, low-sodium soy sauce, minced garlic, and apple cider vinegar until well combined. Set the glaze aside.
3. Pour the glaze over the browned chicken thighs in the skillet, turning each thigh to coat it evenly. Transfer the skillet to a preheated 400°F (200°C) oven. Bake for 15-20 minutes, basting once halfway through, until the chicken is cooked through and the glaze is sticky and caramelized.
4. Remove the skillet from the oven and let the chicken rest for 5 minutes. The glaze will continue to thicken as it rests. Transfer the chicken thighs to a serving plate and spoon any extra glaze from the pan over the top. Serve hot.

Contains: gluten, soy

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

22 g

Fat

30 g

Automatic estimate from the ingredient list, not laboratory-verified.