Irresistible Honey Garlic Chicken Thighs

Chicken thighs have always been my go-to when I need dinner on the table fast. They’re harder to overcook than chicken breasts, and when you get that skin crispy? Everyone at the table is happy. But sometimes plain roasted chicken gets boring, even for me.

That’s where this honey garlic chicken comes in. The sauce is sweet and savory at the same time, with just enough kick from the red pepper flakes to keep things interesting. You probably have most of these ingredients in your pantry right now. I know I always have honey, soy sauce, and garlic on hand.

Want something that tastes like takeout but takes less time? This is it. Craving chicken that actually has flavor? Same. The best part is that it’s simple enough for a weeknight but looks fancy enough that nobody needs to know how easy it was.

What Kind of Chicken Thighs Should I Use?

For this recipe, you can use either bone-in or boneless chicken thighs, though bone-in thighs tend to stay juicier and more flavorful during cooking. If you’re short on time, boneless thighs will cook faster and are easier to eat. Skin-on thighs are great if you want that crispy, caramelized exterior when you sear them, but skinless works just fine too and cuts down on the fat. Just make sure your thighs are similar in size so they cook evenly, and if they’re frozen, give them plenty of time to thaw completely in the fridge before you start cooking.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Chicken thighs: You can use chicken breasts instead, but keep in mind they’ll cook faster and can dry out more easily. Check them a few minutes earlier than the recipe calls for, and consider reducing the cooking time by about 5-7 minutes.
• Honey: Maple syrup or brown sugar mixed with a little water works in place of honey. Use the same amount of maple syrup, or mix 1/4 cup brown sugar with 2 tablespoons water for a similar consistency.
• Soy sauce: Tamari or coconut aminos are good alternatives if you’re avoiding soy. Coconut aminos are a bit sweeter and less salty, so you might want to add a pinch more salt to balance things out.
• Fresh garlic: In a pinch, you can use 1 teaspoon of garlic powder instead of fresh cloves, though fresh garlic really does give you better flavor here.
• Red pepper flakes: Leave these out if you don’t like heat, or dial it down to 1/2 teaspoon for a milder version. You could also use a dash of cayenne pepper instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when making honey garlic chicken thighs is not patting the chicken dry before coating it in flour, which prevents the flour from sticking properly and results in a gummy texture instead of a nice crust.

Another common error is using cold chicken straight from the fridge – let it sit at room temperature for about 15-20 minutes before cooking so it cooks more evenly throughout.

Don’t skip the foil-covered baking step, as this steams the chicken and keeps it moist, but make sure to remove it for the final 15 minutes so the sauce can caramelize and thicken.

Finally, resist the urge to flip the chicken thighs halfway through baking, as this can cause the skin to stick to the pan and tear – just let them cook undisturbed for the best results.

What to Serve With Honey Garlic Chicken Thighs?

These sweet and savory chicken thighs pair perfectly with fluffy white rice or jasmine rice, which soaks up all that delicious honey garlic sauce. I love serving them alongside roasted broccoli or green beans to balance out the sweetness, and sometimes I’ll throw together a quick cucumber salad with rice vinegar for a refreshing crunch. If you want something a bit heartier, mashed potatoes or roasted baby potatoes work great too, and don’t forget to drizzle extra sauce over everything on your plate!

Storage Instructions

Store: Keep your leftover honey garlic chicken thighs in an airtight container in the fridge for up to 4 days. The sauce actually gets even better as it sits, so don’t be surprised if it tastes amazing the next day! I like to save the extra sauce in a separate container to drizzle over rice or veggies.

Freeze: These chicken thighs freeze really well for up to 3 months. Let them cool completely, then store in a freezer-safe container or bag with the sauce. I usually portion them out individually so I can grab just what I need for a quick dinner later.

Reheat: Warm the chicken in the oven at 350°F for about 15-20 minutes until heated through, or microwave on medium power for 2-3 minutes. If you’re reheating from frozen, let it thaw in the fridge overnight first for best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1450-1650
• Protein: 150-170 g
• Fat: 60-70 g
• Carbohydrates: 75-95 g

Ingredients

For the chicken:

• 6 chicken thighs (bone-in and skin-on for better moisture and crispiness)
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 3/4 tsp salt
• 3/4 tsp pepper

For the sauce:

• 1/3 cup honey
• 3 tbsp soy sauce
• 4 cloves garlic (freshly minced for the best aroma)
• 1 tsp red pepper flakes
• 1 tsp freshly grated ginger

Step 1: Prepare the Dry Coating and Preheat

• 1/2 cup all-purpose flour
• 1 tsp paprika
• 3/4 tsp salt
• 3/4 tsp pepper

Preheat your oven to 375°F.

While it heats, combine the flour, paprika, salt, and pepper in a shallow bowl and whisk together until evenly mixed.

This dry coating will create a flavorful, slightly crispy exterior on the chicken thighs.

Step 2: Coat the Chicken and Arrange in Baking Dish

• 6 chicken thighs
• dry coating mixture from Step 1

Pat the chicken thighs dry with paper towels—this ensures the coating adheres better and helps the skin crisp up during roasting.

Working one thigh at a time, dredge each piece thoroughly in the dry coating mixture from Step 1, shaking off any excess.

Arrange the coated chicken thighs skin-side up in a 9×13 inch baking dish or similar size, spacing them evenly so they roast rather than steam.

Step 3: Build the Honey-Garlic Sauce

• 1/3 cup honey
• 3 tbsp soy sauce
• 4 cloves garlic
• 1 tsp freshly grated ginger

While the chicken is arranged in the baking dish, whisk together the honey, soy sauce, minced garlic, and grated ginger in a bowl until well combined.

I like to add the ginger at this point because it won’t have time to become sharp or overpowering—it’ll meld beautifully with the other flavors as everything cooks together.

Step 4: Add Sauce and Cover for Gentle Roasting

• honey-garlic sauce from Step 3
• 1 tsp red pepper flakes
• chicken thighs with coating from Step 2

Pour the honey-garlic sauce from Step 3 evenly over the coated chicken thighs, making sure some of the liquid reaches the bottom of the dish.

Sprinkle the red pepper flakes over the top for a subtle heat that complements the sweet-savory glaze.

Cover the dish tightly with foil and place it in the preheated 375°F oven for 30 minutes.

The foil traps steam, keeping the chicken moist while it cooks through.

Step 5: Uncover and Finish Crisping

After 30 minutes, carefully remove the foil—watch out for the hot steam—and return the uncovered baking dish to the oven for 15 minutes.

This final stint allows the skin to crisp up and the sauce to reduce slightly, creating a beautiful glaze.

I always let the chicken rest for 5 minutes after removing it from the oven so the juices redistribute and keep the meat tender.

Step 6: Serve and Enjoy

Transfer the honey garlic chicken thighs to a serving platter, spooning any pan juices and glaze over the top.

Serve alongside steamed rice, roasted vegetables, or a fresh green salad to balance the sweet and savory sauce.

Irresistible Honey Garlic Chicken Thighs

Delicious Irresistible Honey Garlic Chicken Thighs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 6 servings

Calories 1550 kcal

Ingredients

  

For the chicken

• 6 chicken thighs (bone-in and skin-on for better moisture and crispiness)
• 1/2 cup all-purpose flour
• 1 tsp paprika
• 3/4 tsp salt
• 3/4 tsp pepper

For the sauce

• 1/3 cup honey
• 3 tbsp soy sauce
• 4 cloves garlic (freshly minced for the best aroma)
• 1 tsp red pepper flakes
• 1 tsp freshly grated ginger

Instructions

 

• Preheat your oven to 375°F. While it heats, combine the flour, paprika, salt, and pepper in a shallow bowl and whisk together until evenly mixed. This dry coating will create a flavorful, slightly crispy exterior on the chicken thighs.
• Pat the chicken thighs dry with paper towels—this ensures the coating adheres better and helps the skin crisp up during roasting. Working one thigh at a time, dredge each piece thoroughly in the dry coating mixture from Step 1, shaking off any excess. Arrange the coated chicken thighs skin-side up in a 9x13 inch baking dish or similar size, spacing them evenly so they roast rather than steam.
• While the chicken is arranged in the baking dish, whisk together the honey, soy sauce, minced garlic, and grated ginger in a bowl until well combined. I like to add the ginger at this point because it won't have time to become sharp or overpowering—it'll meld beautifully with the other flavors as everything cooks together.
• Pour the honey-garlic sauce from Step 3 evenly over the coated chicken thighs, making sure some of the liquid reaches the bottom of the dish. Sprinkle the red pepper flakes over the top for a subtle heat that complements the sweet-savory glaze. Cover the dish tightly with foil and place it in the preheated 375°F oven for 30 minutes. The foil traps steam, keeping the chicken moist while it cooks through.
• After 30 minutes, carefully remove the foil—watch out for the hot steam—and return the uncovered baking dish to the oven for 15 minutes. This final stint allows the skin to crisp up and the sauce to reduce slightly, creating a beautiful glaze. I always let the chicken rest for 5 minutes after removing it from the oven so the juices redistribute and keep the meat tender.
• Transfer the honey garlic chicken thighs to a serving platter, spooning any pan juices and glaze over the top. Serve alongside steamed rice, roasted vegetables, or a fresh green salad to balance the sweet and savory sauce.