Honey Garlic Chicken

Honey garlic chicken made with a quick honey-soy pan glaze, then oven-baked until the sauce turns glossy and caramelized. Golden, deeply browned skin and tender chicken thighs are finished with thyme and sesame for an aromatic finish.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken

4 bone-in skin-on chicken thighs
Salt and pepper to taste Use as needed for seasoning.

Glaze and aromatics

0.3333333333 cup honey
3 tbsp soy sauce
6 garlic, minced
2 tbsp unsalted butter
1 tbsp olive oil
1 tbsp apple cider vinegar
0.5 tsp red pepper flakes

Garnish

Fresh thyme and sesame seeds for garnish Add after baking.

Equipment

1 cast iron skillet

Method

Season and sear

Season the chicken with salt and pepper on both sides.
Heat the olive oil in a large oven-safe skillet over medium-high heat, then sear the chicken skin-side down for 5-6 minutes until deeply golden.
Flip the chicken briefly and remove it from the pan.

Build the honey garlic sauce

Add the butter and garlic to the pan and cook for 1 minute until fragrant.
Stir in the honey, soy sauce, apple cider vinegar, and red pepper flakes.

Bake and finish

Return the chicken skin-side up to the skillet and spoon the sauce over.
Transfer to a 400F oven and bake for 15-18 minutes, until the internal temperature reaches 165F.
Spoon the pan sauce over the chicken and garnish with fresh thyme and sesame seeds.

Notes

For the deepest caramel color, make sure the skillet is properly hot before searing and avoid moving the thighs during the first 5-6 minutes. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently in a skillet or oven until warmed through. Freezing is not recommended because the honey glaze can lose its texture. For a lower-sodium option, use low-sodium soy sauce and taste the glaze before serving.