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Honey Garlic Chicken Thighs Recipe

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4.1 from 21 reviews

These Honey Garlic Chicken Thighs are a perfect balance of sweet and savory with a hint of spice, featuring a sticky honey and soy sauce glaze infused with garlic and red pepper flakes. Marinated for a rich flavor, the chicken thighs are pan-seared to golden perfection with a caramelized crust, making a delicious and easy weeknight dinner that serves six.

Ingredients

Marinade

  • 4 tbsp soy sauce
  • 4 tbsp runny honey
  • 1 tbsp minced garlic
  • 2 tsp red pepper flakes
  • 1 tsp garlic powder
  • 1 tsp apple cider vinegar

Chicken

  • 8 skinless, boneless chicken thighs
  • Cooking spray (as needed)

Instructions

  1. Prepare the marinade: In a large mixing bowl, whisk together soy sauce, honey, minced garlic, red pepper flakes, garlic powder, and apple cider vinegar until well combined to form a sticky marinade.
  2. Marinate the chicken: Add the skinless, boneless chicken thighs to the bowl and thoroughly coat them with the marinade. Cover the bowl and refrigerate for at least one hour, or preferably overnight for deeper flavor absorption.
  3. Preheat the skillet: Lightly spray a cast iron skillet or griddle pan with cooking spray and set it over medium-high heat to warm up properly for cooking.
  4. Cook the chicken: Place the marinated chicken thighs onto the hot skillet. Cook until the chicken is fully cooked through, about 6-8 minutes per side, ensuring each side becomes caramelized and golden brown. Frequently baste the chicken with reserved marinade during cooking, but watch carefully to prevent the honey from burning. Never leave the chicken unattended while cooking.

Notes

  • Marinating the chicken overnight enhances the flavor and tenderness.
  • Use a cast iron skillet or heavy-bottomed pan for best caramelization.
  • Monitor heat closely to avoid burning the honey glaze.
  • Serve with steamed rice or your favorite vegetables for a complete meal.
  • Chicken thighs can be substituted with chicken breasts but adjust cook time accordingly.