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Honey Garlic Chicken Thighs Recipe

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4 from 13 reviews

This Honey Garlic Chicken Thighs recipe delivers tender, juicy chicken with a beautifully caramelized, crispy skin coated in a glossy, sweet and savory honey garlic sauce. Perfectly paired with steamed rice and Asian greens, it’s a quick and flavorful dish that comes together in just 20 minutes, ideal for a comforting weeknight meal.

Ingredients

Chicken

  • 6 boneless chicken thighs (skin on or off, can be substituted with chicken breast)
  • ½ tsp sea salt flakes
  • ½ tsp freshly cracked black pepper
  • 1 tbsp olive oil

Honey Garlic Sauce

  • 3 tbsp tamari or all-purpose soy sauce (use tamari for gluten free)
  • 3 tbsp honey
  • 1 tbsp brown sugar
  • 1 tbsp freshly minced garlic
  • 1 tbsp rice vinegar (or white vinegar)
  • 1 tsp sesame oil
  • 1 tsp cornflour (cornstarch)
  • 2 tbsp water

To Serve

  • Steamed rice
  • Steamed Chinese broccoli (gai lan), or any Asian greens
  • Finely sliced spring onion (scallion)
  • Chilli oil (optional)

Instructions

  1. Prepare the chicken: Pat the chicken thighs dry with a paper towel. Season both sides evenly with sea salt flakes and freshly cracked black pepper to enhance flavor.
  2. Heat the oil: Place a large, deep pan over medium-high heat and add 1 tablespoon of olive oil. Allow the pan and oil to heat thoroughly for a perfect sear.
  3. Cook the chicken: Place the chicken thighs skin-side down (or smooth side if skinless) in the hot pan. Cook for 4–5 minutes until the skin is golden brown and crisp. If skin-on, press down gently with a spatula to maximize crispness. Flip and cook the other side for an additional 4–5 minutes until cooked through. Remove chicken to a plate. Spoon out excess fat, leaving about 2 tablespoons for flavor.
  4. Make the honey garlic sauce: In a small bowl, whisk together tamari or soy sauce, honey, brown sugar, minced garlic, rice vinegar, sesame oil, cornflour, and water until smooth and well combined.
  5. Combine chicken and sauce: Reduce the pan heat to medium. Pour the prepared sauce into the pan and let it simmer for 2–3 minutes, stirring occasionally until thickened and glossy. Return the chicken to the pan and turn to coat each piece evenly with the sauce.
  6. Serve: Optionally slice the chicken into strips and serve over steamed rice alongside steamed Chinese broccoli or other Asian greens. Drizzle any remaining sauce on top and garnish with finely sliced spring onion and a drizzle of chilli oil if desired.

Notes

  • The recipe works well with either skin-on or skinless chicken thighs; skin-on adds extra crispiness and flavor.
  • Use tamari instead of soy sauce for a gluten-free version. Also, check that your vinegar and cornflour (cornstarch) are gluten-free if needed.
  • If the sauce is too thin, continue simmering until it thickens. If too thick, thin with a splash of water to achieve desired consistency.

Find it online: https://dishcooks.com/honey-garlic-chicken-thighs-recipe/