A delicious and easy recipe for sticky honey garlic chicken thighs that are perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Skillet
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
1½ pounds boneless, skinless chicken thighs
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon paprika
1 tablespoon vegetable oil
⅓ cup honey
¼ cup low-sodium soy sauce
4 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon toasted sesame oil
½ teaspoon grated fresh ginger
¼ teaspoon red pepper flakes, optional
2 tablespoons water
1 teaspoon cornstarch (optional)
1 tablespoon cold water (optional)
4 cups cooked white rice (for serving)
1 green onion, thinly sliced (for serving)
1 teaspoon sesame seeds (for serving)
Fresh rosemary or parsley, optional (for serving)
Instructions
Pat the chicken thighs dry with paper towels. Season both sides with salt, black pepper, garlic powder, and paprika. Let sit for about 5 minutes.
Heat the oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 5–6 minutes per side, until deeply golden brown and almost cooked through. Transfer the chicken to a plate.
Reduce the heat to medium. Add the honey, soy sauce, garlic, rice vinegar, brown sugar, sesame oil, ginger, red pepper flakes, and water to the same skillet. Stir and simmer for 2–3 minutes. If you want a thicker glaze, mix the cornstarch with cold water and stir it into the sauce. Cook for another 1–2 minutes, until glossy and slightly thickened.
Return the chicken to the skillet. Turn the pieces several times to coat them completely in the sauce. Cook for another 5–7 minutes, spooning the glaze over the chicken frequently. The chicken should reach an internal temperature of 165°F at the thickest part. Allow the sauce to caramelize slightly around the chicken without letting it burn.
Slice the chicken into strips, just like in the photo.
Notes
For a spicier version, add more red pepper flakes.
Serve with steamed vegetables for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.