Baked Honey Garlic Chicken Thighs

Baked Honey Garlic Chicken Thighs

Baked honey garlic chicken thighs glazed in a fragrant honey-garlic sauce that caramelizes beautifully in the oven. Juicy, sweet-and-garlicky skin-on chicken with a sticky finish, garnished with thyme and sesame seeds.

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Prep Time 10

Cook Time 35

Marinating 30

Total Time 1 15

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken thighs

5 bone-in skin-on chicken thighs Use 4–6 thighs; aim for similar size so they finish at the same time.

Honey garlic marinade

0.333 cup honey
6 garlic, minced
3 tbsp soy sauce
2 tbsp olive oil
1 tbsp apple cider vinegar
0.5 tsp red pepper flakes Adjust for heat preference.
0.25 tsp black pepper

Garnish

0.5 tsp fresh thyme Leaves only or small sprigs.
1 tsp sesame seeds

Equipment

1 sheet pan

Method

Make the honey garlic marinade

Whisk honey, garlic, soy sauce, olive oil, apple cider vinegar, red pepper flakes, and black pepper together until smooth.

Marinate

Marinate the chicken in the refrigerator for at least 30 minutes.

Bake and glaze

Preheat oven to 425°F and arrange chicken skin-side up in a baking dish, spooning marinade over.

Baste once during baking

Bake for 25 minutes, then baste with the pan juices.

Caramelize until golden

Bake 10 more minutes until golden and caramelized, then broil for 2 minutes for extra glaze.

Finish

Garnish with fresh thyme and sesame seeds, then serve hot.

Notes

For extra sticky glaze, keep the chicken skin-side up so the sugars caramelize; spoon the pan juices over a few times during baking if the sauce thickens early. Refrigerate leftovers in a covered container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended due to texture changes in the caramelized glaze. For a lower-sodium option, use low-sodium soy sauce while keeping the honey and vinegar amounts the same.