Honey Garlic Baked Thighs (Printable)

Juicy chicken thighs baked with a sweet and savory honey garlic glaze for an easy dinner.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs (about 1.5 to 2 lbs)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper

→ Honey Garlic Sauce

04 - 1/3 cup honey
05 - 1/4 cup soy sauce
06 - 4 cloves garlic, minced
07 - 1 tablespoon apple cider vinegar
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon chili flakes

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - 1 teaspoon sesame seeds

# How To Make It:

01 - Preheat oven to 400 degrees Fahrenheit. Line a baking dish or large ovenproof skillet with foil for easy cleanup.
02 - Pat chicken thighs dry with paper towels. Season both sides generously with salt and pepper.
03 - Position chicken thighs skin-side up in the prepared dish, leaving adequate space between each piece for even heat circulation.
04 - In a small mixing bowl, whisk together honey, soy sauce, minced garlic, vinegar, olive oil, smoked paprika, and chili flakes until well combined.
05 - Pour sauce evenly over chicken thighs, using a brush to coat all surfaces thoroughly.
06 - Bake for 30 to 35 minutes, basting once at the halfway point. Chicken is done when skin is golden brown and internal temperature reaches 175 degrees Fahrenheit.
07 - For extra crispy skin, broil on high for 2 to 3 minutes at the end, monitoring closely to prevent burning.
08 - Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley and sesame seeds before serving.

# Expert Advice:

01 -
  • The skin gets crackling crispy while the meat stays impossibly tender and juicy, all from one pan with minimal effort.
  • That honey-garlic glaze caramelizes into something addictive, balancing sweet and savory in a way that feels like both comfort food and something special enough to serve guests.
02 -
  • Pat your chicken completely dry before seasoning, because any moisture on the skin will steam instead of crisp, and you'll miss out on one of the best parts of this dish.
  • Basting halfway through isn't just a suggestion, it's what turns an okay glaze into one that clings to the chicken and caramelizes into something unforgettable.
03 -
  • Use an ovenproof skillet instead of a regular baking dish so you can go straight from oven to table without transferring, which keeps the glaze intact and looking beautiful.
  • If your glaze looks thin, it'll thicken up in the oven as the sauce reduces and the honey caramelizes, so resist the urge to add cornstarch or thickeners.
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