Honey Garlic Chicken Thighs
Honey Garlic Chicken Thighs
Ingredients
For the Chicken
- 4 boneless, skin-on chicken thighs, about 1 1/2 pounds
- 1 tablespoon olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Honey Garlic Sauce
- 1/4 cup honey
- 1/4 cup soy sauce, low sodium recommended
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar, packed
- 4 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Pat the chicken thighs dry thoroughly with paper towels. This is crucial for crispy skin. Season both sides of the chicken thighs generously with salt and black pepper.
⏱️ 2 min
- 2
Heat 1 tablespoon of olive oil in a large skillet (preferably cast iron or non-stick) over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs skin-side down in the hot skillet. Sear for 5-7 minutes until the skin is deeply golden brown and crispy.
⏱️ 7 min
- 3
Flip the chicken thighs to the other side and continue to cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate, reserving any rendered fat in the pan.
⏱️ 7 min
- 4
In a small bowl, whisk together the 1/4 cup honey, 1/4 cup soy sauce, 2 tablespoons apple cider vinegar, 1 tablespoon packed brown sugar, 4 minced garlic cloves, and 1 teaspoon grated fresh ginger. In a separate very small bowl, create a cornstarch slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of water until smooth.
⏱️ 3 min
- 5
Reduce the heat to medium. Pour off any excess rendered fat from the skillet, leaving about 1 tablespoon. Pour the honey garlic sauce mixture into the skillet. Bring the sauce to a simmer, stirring constantly.
⏱️ 2 min
- 6
Slowly pour the cornstarch slurry into the simmering sauce while whisking continuously. Continue to whisk and cook for 1-2 minutes until the sauce thickens to your desired consistency. It should be thick enough to coat the back of a spoon.
⏱️ 2 min
- 7
Return the cooked chicken thighs to the skillet, coating them thoroughly with the thickened honey garlic sauce. Spoon the sauce over the chicken to ensure it's well-coated.
⏱️ 1 min
- 8
Serve the Honey Garlic Chicken Thighs immediately over steamed rice, garnishing with fresh chopped green onions or sesame seeds if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Garlic Chicken Thighs
For the Chicken
- 4 boneless, skin-on chicken thighs, about 1 1/2 pounds
- 1 tablespoon olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Honey Garlic Sauce
- 1/4 cup honey
- 1/4 cup soy sauce, low sodium recommended
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar, packed
- 4 garlic, cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Pat the chicken thighs dry thoroughly with paper towels. This is crucial for crispy skin. Season both sides of the chicken thighs generously with salt and black pepper.
⏱️ 2 min - 2
Heat 1 tablespoon of olive oil in a large skillet (preferably cast iron or non-stick) over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs skin-side down in the hot skillet. Sear for 5-7 minutes until the skin is deeply golden brown and crispy.
⏱️ 7 min - 3
Flip the chicken thighs to the other side and continue to cook for another 5-7 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate, reserving any rendered fat in the pan.
⏱️ 7 min - 4
In a small bowl, whisk together the 1/4 cup honey, 1/4 cup soy sauce, 2 tablespoons apple cider vinegar, 1 tablespoon packed brown sugar, 4 minced garlic cloves, and 1 teaspoon grated fresh ginger. In a separate very small bowl, create a cornstarch slurry by whisking together 1 tablespoon of cornstarch with 2 tablespoons of water until smooth.
⏱️ 3 min - 5
Reduce the heat to medium. Pour off any excess rendered fat from the skillet, leaving about 1 tablespoon. Pour the honey garlic sauce mixture into the skillet. Bring the sauce to a simmer, stirring constantly.
⏱️ 2 min - 6
Slowly pour the cornstarch slurry into the simmering sauce while whisking continuously. Continue to whisk and cook for 1-2 minutes until the sauce thickens to your desired consistency. It should be thick enough to coat the back of a spoon.
⏱️ 2 min - 7
Return the cooked chicken thighs to the skillet, coating them thoroughly with the thickened honey garlic sauce. Spoon the sauce over the chicken to ensure it's well-coated.
⏱️ 1 min - 8
Serve the Honey Garlic Chicken Thighs immediately over steamed rice, garnishing with fresh chopped green onions or sesame seeds if desired.
⏱️ 1 min