Description
Juicy chicken thighs coated in a sticky honey-garlic glaze, seared until golden and simmered to perfection. A sweet-savory dinner that’s simple, flavorful, and perfect for busy weeknights or meal prep.
Ingredients
1½ lbs boneless, skin-on chicken thighs (about 6 thighs)
Salt and freshly ground black pepper, to taste
1 tbsp olive oil (or neutral oil)
4–5 cloves fresh garlic, minced
¼ cup honey
3 tbsp soy sauce or tamari (for gluten-free)
1 tbsp rice vinegar or white vinegar
2–3 tbsp water
½ tsp sesame oil (optional)
1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
Optional garnish: chopped scallions, sesame seeds, red pepper flakes
Instructions
Pat chicken thighs dry and season both sides with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear chicken skin side down for 4–5 minutes until golden brown. Flip and sear the other side for 4 minutes.
Remove or move the chicken aside. Reduce the heat to medium. Add minced garlic to the pan and cook for about 30 seconds until fragrant.
In a small bowl, whisk honey, soy sauce (or tamari), vinegar, water, and sesame oil. Pour into the skillet with garlic. Stir and simmer 2–3 minutes. If using cornstarch slurry, whisk it in now.
Return chicken to the pan, spooning sauce over thighs. Cook 2–3 more minutes, or until chicken reaches an internal temperature of 165°F (74°C) and the glaze is sticky and glossy.
Let the chicken rest briefly. Plate and spoon extra glaze over. Garnish with scallions or sesame seeds if desired.
Notes
Use tamari or coconut aminos for gluten-free, or halal-certified chicken for halal.
Watch the heat when adding honey to avoid burning.
Marinating for 20–30 minutes deepens flavor, but is optional.
Leftovers can be stored in the fridge for up to 3 days or frozen for 2–3 months.
Great with jasmine rice, roasted vegetables, or a fresh green salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet / Stovetop
- Cuisine: American / Asian-Inspired