These honey garlic chicken thighs are full of sticky, sweet, and savory flavor! You can whip up this recipe in just 30 minutes, making it easy for busy weeknights or entertaining.
What’s for dinner? is often the refrain around here. Even though I’m a cookbook author and professional recipe developer, there are still nights where I’m stumped. But this new recipe I created helps you go from 0 to dinner in just 30 minutes: honey garlic chicken thighs!
The sweet savory flavor of this honey garlic sauce is pretty irresistible, pairing honey with soy sauce, rice vinegar, garlic, and fresh ginger. Toss it with chicken cooked using my simple chicken thighs recipe, and you might be tempted to lick the plate (I was!). I love serving it with rice and sauteed broccoli for a quick meal.
5 Star Reader Review
⭐⭐⭐⭐⭐ “These are delicious!! My 8 year old daughter helped with cooking the sauce and dinner was ready in no time. Chicken thighs sometimes seem rubbery to me but not these – the skillet cooking and the sauce really work great! I loved the ginger flavor in them. On the rotation now!” -Emily
Why Chicken Thighs Vs Breast
Why does everyone love chicken thighs so much? Two reasons:
- Many chefs and experts say chicken thighs are the best cut of chicken. They’re fattier than chicken breasts, giving them a more intense, rich flavor than white meat.
- Chicken thighs are also very economical, making them a great option for an inexpensive dinner.
- That said, you can use the honey garlic sauce below with pan seared chicken breast as well.
Ingredients You’ll Need
Here are a few ingredient notes and substitutions for this recipe:
- Boneless skinless chicken thighs: This recipe uses skinless boneless chicken thighs. To substitute bone-in chicken thighs, cook a few more minutes when baking until the temperature is reached.
- Olive oil: This heart healthy oil is my top choice for sautéing chicken thighs.
- Cornstarch: Cornstarch gives a shiny, thick body to the sauce. As a substitute, try arrowroot powder.
- Soy sauce (or tamari): I typically use regular soy sauce or tamari for the most full flavor, not low sodium. Tamari works for gluten-free diets.
- Honey: Honey brings a nuanced sweetness here: it’s the star ingredient!
- Ginger root: Ginger root adds a zippy flavor to the sauce. It adds a depth that makes it worth the purchase, and I don’t recommend any substitutes!
- Rice vinegar: Rice vinegar is a vinegar made with fermented rice that’s often used in Asian cuisine; it has a lightly sweet, tangy flavor.
- Garlic and garlic powder: For a flavor packed sauce, I like using both fresh garlic (not jarred) and garlic powder.
How To Make Honey Garlic Chicken Thighs
This recipe comes together pretty quickly; here are the basic steps:
- Season the chicken: Coat the chicken thighs with the seasoning mix.
- Pan fry the chicken thighs: Add olive oil to a large skillet and heat it over medium-high. Add the chicken thighs and cook 6 o 8 minutes, until golden brown.
- Make the sauce: Meanwhile, mix the sauce ingredients in a bowl. Add it to a skillet and simmer until it thickens, a few minutes.
- Add sauce: When the chicken is cooked, add the sauce and serve immediately.
Ways To Serve Them
These honey garlic chicken thighs turn into an easy dinner idea paired with a few side dishes. To make it a quick and simple meal, I like to pair it with a pasta or grain and a sauteed veggie or salad. Here are a few options:
- Rice: White rice or brown rice are perfect for soaking up the sauce, or try coconut rice for extra flavor.
- Noodles: Soba noodles would be a great choice.
- Broccoli: Try steamed broccoli, boiled broccoli, or or roasted broccoli with a sprinkle of sesame seeds.
- Green beans: Try garlic green beans.
- Quick salads: Go for arugula salad, watercress salad or romaine salad.
Storing Leftovers
This honey garlic chicken thighs recipe stores refrigerated up to 4 days. Reheat gently on the stovetop before serving.
More favorite chicken recipes? Try Instant Pot shredded chicken, chicken Paillard, or French onion chicken.
Dietary Notes
This honey garlic chicken thighs recipe is gluten-free (with tamari) and dairy-free.
Frequently Asked Questions
Chicken breasts will work, but keep in mind they tend to cook faster than thighs. Adjust the cooking time to prevent them from drying out. Use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C). Follow the instructions at Pan Seared Chicken Breast.
If your sauce is too thick, add a tablespoon of water at a time until it reaches the desired consistency. If it’s too thin, simmer it for a few more minutes to allow it to reduce and thicken.
Honey Garlic Chicken Thighs
These honey garlic chicken thighs are full of sticky, sweet, and savory flavor! You can whip up this recipe in just 30 minutes, making it easy for busy weeknights or entertaining.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Chicken
- Diet: Gluten Free
Ingredients
- For the chicken
- 8 boneless, skinless chicken thighs, about 2 pounds
- 1 ¼ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- 3 tablespoons olive oil
- For the sauce
- 1 tablespoon cornstarch
- ⅓ cup water
- 2 tablespoons regular soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon olive oil
- ¼ cup honey
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 3 garlic cloves, grated
- ½ teaspoon fresh grated ginger
Instructions
- Remove any excess fat on the chicken thighs and place them on a cutting board. Stir together the salt, garlic powder, onion powder, paprika, and smoked paprika. Sprinkle the seasoning mix on all sides of the chicken thighs.
- Add the olive oil to a large skillet and heat it over medium-high heat. Place the chicken thighs smooth side down and cook until golden brown, about 6 to 8 minutes. Flip and cook the other side until cooked through, about 6 more minutes, until the internal temperature measures 165°F on a food thermometer when inserted at the thickest point.
- Meanwhile, in a medium bowl whisk together the cornstarch and water. Then whisk in the soy sauce, rice vinegar, oil, honey, garlic powder, grated ginger and grated garlic. Pour it into a small skillet, bring to a simmer, and cook until the sauce thickens, about 2 to 3 minutes.
- When the chicken is done, allow it to rest for 5 minutes. Drain the fat from the skillet and toss the chicken with sauce. Serve immediately. Leftovers store refrigerated for up to 3 days.
These are delicious!! My 8 year old daughter helped with cooking the sauce and dinner was ready in no time. Chicken thighs sometimes seem rubbery to me but not these – the skillet cooking and the sauce really work great! I loved the ginger flavor in them. On the rotation now!
I first tried honey garlic chicken wings at the Hobbit in Ocean City, Maryland. My husband and I were watching a football game at the bar and ordered a couple of these. I tried my best to copy the recipe but either got the sauce too thick or just didn’t taste right. Thank you for this recipe. It’s wonderful!
Let us know if you have any questions!