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Honey Garlic Chicken

Honey garlic chicken with a sticky, amber honey-garlic glaze—pan seared, then oven baked until the sauce turns glossy and thick. Bone-in, skin-on thighs get deeply caramelized with golden minced garlic visible throughout.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Honey garlic chicken
  • 4 bone-in skin-on chicken thighs Keep skin on for best caramelization.
  • 0.33 cup honey Use a mild honey for a clean sweet-garlic glaze.
  • 3 tbsp soy sauce Adds savory depth to the sticky sauce.
  • 6 garlic, minced Minced garlic should cook just until fragrant before adding liquids.
  • 2 tbsp unsalted butter Rounds out the sauce and helps it turn glossy.
  • 1 tbsp olive oil For searing the chicken skin.
  • 1 tbsp apple cider vinegar Balances sweetness and brightens the glaze.
  • 0.5 tsp red pepper flakes Optional heat; adjust to taste.
  • 1 salt and pepper to taste Season both sides of the chicken.
  • 1 fresh thyme and sesame seeds for garnish Finish for fresh aroma and a toasted sesame crunch.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken thighs with salt and pepper on both sides, covering the skin and flesh evenly. Let sit briefly while you heat the pan.
  2. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken skin-side down for 5-6 minutes until deeply golden and the skin is crisp.
  3. Flip the thighs and sear the other side for 3 minutes. Remove the chicken from the pan and set aside.
Build the honey-garlic glaze
  1. Add the butter to the pan, then stir in the minced garlic. Cook for 1 minute until fragrant and lightly golden.
  2. Stir in the honey, soy sauce, apple cider vinegar, and red pepper flakes. Simmer until combined and glossy, then turn off heat if needed to avoid scorching garlic.
Bake and finish
  1. Return the chicken to the pan skin-side up and spoon the sauce over the top. Make sure the surface is coated with visible garlic pieces.
  2. Transfer the skillet to a 400F oven and bake for 15-18 minutes until the internal temperature reaches 165F. The glaze should look thicker and clingy around the edges.
  3. Spoon the pan sauce over the chicken one more time. Garnish with fresh thyme and sesame seeds, then serve hot.

Notes

Pro tip: keep the chicken skin-side down undisturbed during the first sear so it crisps and caramelizes. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet or microwave until warmed through. Freezing is yes—freeze cooked chicken and sauce for up to 2 months, then thaw and reheat. For a lighter option, use low-sodium soy sauce to reduce overall salt while keeping the glaze balance.