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Glossy honey garlic chicken thighs on a white plate with sesame and green onion garnish

Honey Garlic Chicken Thighs

A skillet chicken dinner with a thick, caramelized honey garlic glaze, madein 35 minutes with pantry staples.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Asian, Chinese-American
Ingredients Method Notes

Ingredients
  

  • 8 bone-in, skin-on chicken thighs (2.5 lbs) patted dry
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp cornstarch
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 6 garlic cloves minced, divided
  • 1 tbsp fresh ginger grated
  • 2 tbsp rice vinegar divided
  • 1/2 cup chicken broth
  • 1 tsp toasted sesame oil
  • 2 green onions sliced

Method
 

  1. Season chicken with salt, pepper, and cornstarch on the skin side.
  2. Sear skin side down, no oil, 7 to 8 minutes until deep amber and skin releases easily.
  3. Flip, cook 6 minutes more until 175°F internal temp.
  4. Rest chicken under foil. Pour off excess fat, keeping browned bits.
  5. Cook two-thirds of the garlic and ginger 30 seconds in the residual fat.
  6. Add honey, soy sauce, and 1 tbsp rice vinegar, simmer 1 minute.
  7. Add broth, reduce uncovered 8 to 10 minutes until spoon-coating thick.
  8. Return chicken skin side up, spoon sauce over, cook 2 minutes.
  9. Off heat, stir in remaining raw garlic, remaining vinegar, and sesame oil.
  10. Garnish with green onions before serving.

Notes

Storage: Refrigerate up to 4 days in an airtight container; reheat in a skillet with a splash of water. Freezes up to 2 months, texture of skin changes after thawing.
Allergen note: Contains soy and sesame. Use tamari for gluten-free; coconut aminos for soy-free (reduce honey slightly).
Notes: Sauce can be made 2 to 3 days ahead and reheated separately from freshly cooked chicken.