Sticky Honey Garlic Chicken Thighs

Sticky Honey Garlic Chicken Thighs are the perfect weeknight dinner when you’re craving something sweet, savory, and satisfying. Juicy bone-in chicken thighs are seared to golden perfection, then simmered in a thick honey garlic glaze that clings to every bite.

The sauce is a magical combination of honey, soy sauce, garlic, and a touch of vinegar, creating a beautiful balance of sweet and tangy with a sticky finish that coats the chicken like a glaze.

Why You’ll Love This Recipe

• Uses one pan from start to finish for easy cleanup
• Balanced sweet and savory flavors with a garlicky kick
• The glaze sticks beautifully to the chicken
• Great for meal prep and leftovers
• Restaurant-quality taste using pantry staples

---

Ingredients

Here’s a clear breakdown of everything you’ll need to make Sticky Honey Garlic Chicken Thighs:

For the Chicken:

• Bone-in, skin-on chicken thighs – 6 pieces (about 2.5 lbs)
• Salt – ½ teaspoon
• Black pepper – ½ teaspoon
• All-purpose flour – 2 tablespoons (lightly coating for crispness)
• Olive oil – 1 tablespoon
• Butter – 1 tablespoon

For the Sticky Honey Garlic Sauce

• Garlic – 5 cloves, minced
• Honey – ⅓ cup
• Soy sauce – ¼ cup (low sodium preferred)
• Apple cider vinegar – 1 tablespoon
• Chicken broth – ½ cup
• Cornstarch – 1 tablespoon (mixed with 1 tablespoon water to make a slurry)
• Red pepper flakes – ¼ teaspoon (optional, for mild heat)

Garnish (Optional)

• Green onions – thinly sliced
• Sesame seeds – for a light crunch and presentation

---

How to Make Sticky Honey Garlic Chicken Thighs

Follow these step-by-step instructions for juicy, crispy chicken coated in a glossy, flavorful sauce.

---

Step 1: Pat the Chicken Dry and Season

Start by patting the chicken thighs dry with a paper towel. This helps the skin get crisp during searing. Season both sides of the chicken thighs with salt and black pepper.

Next, lightly coat the chicken with a thin layer of flour. This step is optional but helps the sauce stick better and gives the skin a slightly crispy texture.

---

Step 2: Sear the Chicken Thighs

Heat a large skillet (preferably cast iron or stainless steel) over medium heat. Add olive oil and butter. Once hot and shimmering, carefully place the chicken thighs skin-side down in the skillet.

Sear the chicken thighs for 5–7 minutes on each side, or until golden brown and mostly cooked through. You’re not aiming to fully cook the chicken in this step—just develop a nice crust.

Once seared, transfer the chicken to a plate and set aside. Drain some of the excess fat from the skillet if there’s too much, but keep the flavorful browned bits.

---

Step 3: Build the Honey Garlic Sauce

Reduce the heat to medium-low. In the same pan, add the minced garlic and sauté for 30 seconds until fragrant—do not let it burn.

Pour in the honey, soy sauce, apple cider vinegar, and chicken broth. Stir everything together, scraping up any bits from the bottom of the pan. Let the sauce come to a gentle simmer for about 2 minutes.

---

Step 4: Add the Chicken Back and Simmer

Place the seared chicken thighs back into the skillet, skin-side up. Spoon some sauce over each thigh to coat the tops.

Cover the pan loosely with a lid and let the chicken simmer in the sauce for about 10–12 minutes, or until the internal temperature reaches 175°F (79°C) and the sauce begins to reduce slightly.

---

Step 5: Thicken the Sauce

Once the chicken is fully cooked, stir the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water) into the sauce.

Let it simmer uncovered for another 2–3 minutes until the sauce thickens to a sticky glaze. Spoon the thickened sauce generously over the chicken thighs.

If desired, sprinkle red pepper flakes at this stage for a little heat.

---

Step 6: Garnish and Serve

Turn off the heat and let the chicken rest for a few minutes in the pan to absorb the flavors. Sprinkle with sesame seeds and chopped green onions for a fresh, aromatic finish.

Serve immediately over warm jasmine rice, stir-fried noodles, or roasted vegetables.

---

Mistakes to Avoid

• Skipping the pat-dry step: Moisture on the skin will steam the chicken instead of crisping it.
• Burning the garlic: Cook the garlic just until fragrant to avoid bitterness in the sauce.
• Not thickening the sauce: Without the slurry, the sauce may be too thin and won’t cling properly to the chicken.
• Using high heat during simmering: Gentle simmering prevents the sauce from evaporating too quickly or burning.
• Crowding the pan: Give the thighs enough space to sear properly for the best texture.

---

FAQs

Can I use boneless chicken thighs?
Yes, boneless skinless thighs will cook faster. Sear for 3–4 minutes per side, then simmer for about 8 minutes before thickening the sauce.

What if I don’t have apple cider vinegar?
You can use rice vinegar or white vinegar in equal amounts.

Can I bake this instead of pan-frying?
You can sear the chicken first, then transfer everything to a baking dish and bake at 375°F (190°C) for 20–25 minutes until cooked through.

Is it freezer-friendly?
Yes! Let the cooked chicken cool completely, then store it in a freezer-safe container for up to 2 months. Reheat with a splash of broth.

---

Estimated Nutrition Per Serving

• Calories: 370
• Protein: 25g
• Carbohydrates: 18g
• Sugar: 14g
• Fat: 22g
• Fiber: 0g
• Sodium: 630mg

---

What to Serve With Sticky Honey Garlic Chicken

• Rice: Jasmine or basmati rice absorbs the glaze beautifully.
• Roasted Broccoli or Green Beans: The fresh crunch balances the sweetness.
• Crispy Potatoes or Wedges: For a Western twist on this flavorful main.
• Asian Slaw or Cucumber Salad: Adds refreshing contrast and acidity.

---

How to Store & Reheat

Let any leftovers cool fully, then transfer to an airtight container. Store in the fridge for up to 4 days.

To reheat, add a splash of chicken broth or water to a skillet over low heat, then warm the chicken gently until heated through. This helps restore the sauce’s sticky consistency.