American
Honey Garlic Chicken Thighs
Bone-in thighs roast until the skin is crisp, then get a quick honey-garlic glaze in the same pan. Sticky, salty, and sweet without a long marinade.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- The skin gets crisp in the oven before the glaze goes on, so it does not steam.
- Honey, soy, garlic, and vinegar are pantry staples.
- Bone-in thighs are forgiving if the oven runs hot.
- The glaze takes about four minutes at the end.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 425°F. Pat the thighs dry and season with salt and pepper.
- 2
Set them skin side up on a foil-lined sheet pan. Roast 30 to 35 minutes, until the skin is browned and the meat is 165°F.
- 3
Meanwhile, stir the honey, soy sauce, garlic, vinegar, and cornstarch in a small skillet.
- 4
Bring the glaze to a simmer over medium heat and cook 1 to 2 minutes, until it looks glossy. Take it off the heat and stir in the sesame oil.
- 5
Brush the glaze over the hot thighs. Return the pan to the oven for 3 minutes.
- 6
Rest 5 minutes. Scatter sesame seeds and green onion over the top.
Pro tips
- Do not glaze at the start. Honey burns before the chicken is done.
- If the glaze seizes, whisk in a teaspoon of water.
- Line the pan. The glaze will glue itself to bare metal.
Easy substitutions
- Honey
- Maple syrup, same amount.
- Soy sauce
- Tamari, for a gluten-free version.
- Bone-in thighs
- Boneless thighs. Start checking at 22 minutes.
Storage and reheating
Storage
Refrigerate up to 3 days. The skin softens in the fridge, which is normal.
Reheating
Reheat on a sheet pan at 375°F for 10 to 12 minutes, skin side up, until hot.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 520
- Protein
- 38 g
- Carbs
- 26 g
- Fat
- 28 g
- Fiber
- 0 g
Moderate · Oven, Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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