Honey Garlic Chicken Thighs
Skillet chicken thighs with lacquered, sticky skin and a pan sauce of honey, garlic, and soy that reduces down while the meat rests. Weeknight fast, but it eats like a project.
- Course
- Easy Dinners
- Time
- 35 min
- Servings
- 4
Cooking Notes
- Starting the chicken skin-side down in a cooler skillet gives the fat time to render before the skin gets too dark. The pieces should release from the pan naturally once a crust has formed.
- Dark-meat chicken stays tender at a higher finished temperature than breast meat. Cooking the thighs until they are fully tender produces a better texture than pulling them as early as possible.
- Build the honey-garlic glaze after removing most of the rendered fat. Too much fat prevents the sauce from tightening into a glossy coating.
Recipe Card
Honey Garlic Chicken Thighs
By Gabriella
- Category
- Easy Dinners
- Total Time
- 35 min
- Difficulty
- Easy
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 tbsp neutral oil
- 5 cloves garlic, minced
- 1/3 cup honey
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tsp chili flakes
- Sliced scallions and sesame seeds
Instructions
- 1
Season the thighs generously and lay them skin-side down in a cold skillet with the oil, then bring the heat up slowly so the fat renders evenly.
- 2
Cook without moving them for about twelve minutes, until the skin releases on its own and is uniformly bronzed and crisp.
- 3
Flip the thighs, transfer the pan to a 400°F oven, and roast until the meat registers 175°F, which keeps dark meat silky rather than dry.
- 4
Move the chicken to a plate, pour off most of the fat, and cook the garlic in the pan for thirty seconds before adding honey, soy, vinegar, and chili.
- 5
Simmer the sauce until it thickens into a glaze, spoon it over the chicken skin-side up, and finish with scallions and sesame seeds.
More Recipes Like This
Easy Dinners
Slow-Roasted Tomato & Basil Tart
Easy Dinners