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Honey Garlic Chicken Thighs

Honey garlic chicken thighs with sticky soy-honey glaze are seared until deep golden and baked in one oven-safe skillet for juicy, caramelized results. The sauce turns glossy and clings to the skin after a quick oven finish at 400°F.
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Prep Time 15 minutes
Cook Time 22 minutes
rest 5 minutes
Total Time 42 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 6 bone-in, skin-on chicken thighs Dry thoroughly for crispy skin.
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
Honey Garlic Sauce
  • 6 garlic Minced.
  • 0.33 cup honey
  • 3 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp sesame oil
  • 0.5 tsp red pepper flakes Optional.
  • 1 tbsp unsalted butter
Garnish
  • 2 green onions Thinly sliced.
  • 1 tsp sesame seeds

Equipment

  • 1 cast iron skillet

Method
 

Prep and season the chicken
  1. Pat the chicken thighs completely dry with paper towels to help the skin crisp. Season both sides with salt, black pepper, garlic powder, and smoked paprika so every bite is evenly coated.
Sear until deep golden
  1. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place the thighs skin-side down and sear undisturbed for 6–8 minutes until the skin is deep golden and releases easily from the pan.
  2. Flip the thighs and sear the other side for 3 minutes. Remove the chicken from the pan and set aside, then lower heat to medium.
Make the honey garlic glaze
  1. Add the minced garlic to the same skillet and sauté in the rendered chicken fat for 30–45 seconds until fragrant and just golden. Do not let it burn so the sauce stays smooth.
  2. Pour in honey, soy sauce, apple cider vinegar, sesame oil, and red pepper flakes. Stir to combine and bring to a gentle simmer for 2 minutes until slightly thickened.
  3. Add the butter and stir until melted and glossy. Nestle the chicken thighs back in skin-side up, then spoon the sauce over the top.
Bake and finish
  1. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 18–22 minutes until the internal temperature reaches 165°F. The sauce should be caramelized and bubbling for a sticky finish.
  2. Remove from the oven, baste with the skillet sauce one more time, and let rest for 5 minutes. Garnish with sliced green onions and sesame seeds, then serve hot.

Notes

For the crispiest skin, dry the thighs very well before seasoning and sear them undisturbed until the skin releases easily. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet or oven until hot. Freeze cooked chicken thighs in the sauce for up to 2 months (best texture after thawing and reheating slowly). If you want a lower-sugar option, use a honey substitute that measures 1:1 and keep the simmer brief so the glaze still thickens.