These juicy baked honey garlic chicken thighs strike the perfect balance of sweet, savory, and sticky without fuss. I make them on busy weeknights and for weekend guests because the glaze caramelizes beautifully while the meat stays tender. If you love sweet-savory pairings, you might also enjoy a dessert-side contrast like these baked pears with feta, honey and cranberries after dinner.
Why Make This Recipe
- The glaze creates a glossy, caramelized finish that tastes like a restaurant dish but takes under an hour.
- Bone-in, skin-on thighs stay moist and are forgiving for cooks of any level.
- It’s flexible for weeknights, meal prep, or a special Sunday dinner with minimal active work.
- Uses pantry staples: honey, garlic, soy sauce (or tamari) and rice vinegar.
- Personal insight: I love this because the high-heat roast crisps the skin while the honey-garlic glaze deepens flavor every time I test it.
Recipe Overview
- Prep time: 15 minutes (plus 15 minutes resting if bringing chicken to room temp)
- Cook time: 30–35 minutes (plus 2–3 minutes broil to finish)
- Total time: ~50 minutes
- Servings: 4 (about 2.5 lb / 1.1 kg bone-in skin-on thighs)
- Difficulty: Easy
- Cooking method: High-heat oven roasting with a stovetop glaze and quick broil to caramelize
My Experience Making This Recipe
I tested this several times, adjusting temperature and glaze thickness until the skin was reliably crisp and the sauce was syrupy, not runny. One discovery: resting the chicken uncovered for 10–15 minutes after a short rest in a warm oven tightens the skin and concentrates juices.
How to Make Juicy Baked Honey Garlic Chicken Thighs You’ll Make Again and Again
Start by patting 8 bone-in, skin-on chicken thighs dry and seasoning with 1 tsp kosher salt and 1/2 tsp black pepper. Roast on a wire rack set over a rimmed baking sheet at 425°F (218°C) for 30–35 minutes until internal temperature reaches 160–165°F (71–74°C). While the chicken roasts, simmer a glaze of 1/3 cup honey, 1/4 cup soy sauce (or tamari), 3 minced garlic cloves, 2 tbsp rice vinegar, 1 tbsp olive oil, and 1 tsp toasted sesame oil for 3–4 minutes; whisk in 1 tsp cornstarch mixed with 1 tbsp cold water to thicken if needed. Brush glaze on the thighs, then broil for 2–3 minutes to deepen color and shine. Expect crispy edges and a sticky, deeply flavored coating.
Expert Tips for Success
- Pat the skin completely dry with paper towels; moisture is the main reason skin goes soggy.
- Use a wire rack over a rimmed pan so hot air circulates and fat renders away from the skin. Consider an oven-safe probe thermometer to avoid overcooking.
- Make the glaze on medium heat and reduce gently—high heat burns the honey. Add the cornstarch slurry last to control thickness.
- For extra caramelization, brush glaze halfway through the last 5 minutes of roasting, then finish under the broiler for 2 minutes.
- If you like bold savory notes, try the technique used in Bobby Flay’s creamy garlic chicken thighs for garlic flavor layering (I borrow the slow-sauté garlic step sometimes).
How to Serve Juicy Baked Honey Garlic Chicken Thighs You’ll Make Again and Again
- Serve over steamed jasmine rice or sticky rice to soak up the glaze for a comforting weeknight meal.
- Pair with sautéed greens (bok choy or spinach) and a squeeze of lemon to cut the sweetness.
- Use leftovers in rice bowls with crunchy cucumbers and scallions—think creamy garlic chicken and rice bowls-style comfort.
- For presentation, sprinkle toasted sesame seeds and thinly sliced scallions just before serving.
Storage and Reheating Guide
Store cooled chicken in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in a freezer-safe container or vacuum seal for up to 3 months; I recommend freezing the chicken with a thin layer of glaze to avoid a dry result. To reheat and preserve crisp skin, place thighs on a wire rack over a baking sheet and reheat in a 350°F (175°C) oven until internal temp reaches 140–150°F (60–65°C), then broil 1–2 minutes to refresh the glaze. A skillet method (medium-low with a splash of water covered briefly) works for faster reheating but won’t be as crisp. Store glaze separately in a small container for up to 1 week if you prefer to reserve it.
Here’s a tip: leftovers also make a fun crunchy meal component—think chopped into salads or tossed with roasted potatoes—similar to how crispy Taiwanese popcorn chicken you’ll crave again and again is repurposed.
Recipe Variations
- Gluten-free: swap soy sauce for tamari or coconut aminos and use cornstarch (or arrowroot) as thickener.
- Low-sugar: halve the honey and add 2 tbsp orange juice and 1 tsp grated ginger to balance acidity.
- Spicy: stir 1–2 tbsp gochujang or sriracha into the glaze for a punchy kick.
- Herb-forward: add 1 tbsp chopped rosemary or thyme to the seasoning for an herbal twist—works great if you roast at a slightly lower temp (400°F / 200°C) for even cooking.
Nutritional Highlights
- High in lean protein and satisfying fat from the skin; a good choice for balanced meals.
- Watch sodium—soy sauce contributes most of it; use low-sodium soy or tamari to reduce salt.
- Allergen info: contains soy and honey (avoid honey for infants under 1 year). Portion guide: one thigh per adult is typical; serve two if appetites are large.
Troubleshooting Common Issues
- Soggy skin: likely from excess moisture—pat very dry and don’t overcrowd the pan. Increase oven temp to 425°F for better rendering.
- Runny glaze: simmer longer to reduce, or add 1/2–1 tsp cornstarch slurry and cook 1 minute more.
- Overcooked, dry meat: use an instant-read thermometer and pull thighs at 160–165°F; tent lightly and rest for 5–10 minutes—the temp will rise slightly.
Frequently Asked Questions
Q: Can I use boneless, skinless thighs instead?
A: Yes. Reduce cook time to about 18–22 minutes at 425°F and watch internal temperature—target 165°F (74°C). Without skin, sear briefly in a hot skillet first for color, then finish in the oven to keep them juicy.
Q: How do I make the glaze extra sticky without burning it?
A: Lower the heat once the honey blends with the soy and vinegar, and simmer gently. Use a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) to thicken if needed. Add slurry at the end and cook 30–60 seconds until glossy.
Q: Can I prep this ahead for a party?
A: Yes. Roast the thighs up to 1 day ahead, cool, and refrigerate. Reheat in a 350°F oven and brush with warmed glaze right before serving to refresh the shine and stickiness.
Q: Is it safe to cook honey at high temperatures?
A: Yes. Cooking honey at typical roasting temperatures is safe; the concern is flavor—honey can burn and become bitter if cooked at high direct heat. That’s why I simmer the glaze gently and use a quick broil only to caramelize the surface.
Conclusion
Want more easy chicken dinners to rotate through weeknights? Check out this roundup of 20 Easy Weeknight Chicken Dinners You’ll Make Again and Again for more inspiration.
Juicy Baked Honey Garlic Chicken Thighs
- Total Time: 50 minutes
- Yield: 4 servings
- Diet: Gluten-Free (if using tamari)
Description
These juicy baked honey garlic chicken thighs strike the perfect balance of sweet, savory, and sticky. Perfect for busy weeknights or weekend guests.
Ingredients
- 8 bone-in, skin-on chicken thighs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 cup honey
- 1/4 cup soy sauce (or tamari)
- 3 minced garlic cloves
- 2 tbsp rice vinegar
- 1 tbsp olive oil
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- 1 tbsp cold water
Instructions
- Preheat oven to 425°F (218°C).
- Pat chicken thighs dry and season with salt and pepper.
- Place on a wire rack set over a rimmed baking sheet and roast for 30–35 minutes or until internal temperature reaches 160–165°F (71–74°C).
- While chicken roasts, simmer glaze ingredients (honey, soy sauce, garlic, rice vinegar, olive oil, and sesame oil) over medium heat for 3–4 minutes.
- Whisk in cornstarch mixed with cold water to thicken if needed.
- Brush glaze on the chicken thighs and broil for 2–3 minutes to caramelize the glaze.
- Serve immediately.
Notes
For extra caramelization, brush glaze halfway through the last 5 minutes of roasting, then finish under the broiler for 2 minutes.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian