Honey Garlic Glazed Chicken (Printable)

Tender chicken thighs glazed with a sweet, savory honey and garlic mixture, baked to a caramelized finish.

# What You'll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Glaze

04 - 1/3 cup honey
05 - 1/4 cup low sodium soy sauce
06 - 4 cloves garlic, minced
07 - 1 tablespoon rice vinegar or apple cider vinegar
08 - 2 tablespoons water
09 - 1 tablespoon olive oil
10 - 1/2 teaspoon crushed red pepper flakes (optional)

→ Garnish

11 - 2 tablespoons chopped fresh parsley or green onions
12 - 1 teaspoon toasted sesame seeds (optional)

# Method:

01 - Preheat the oven to 400°F.
02 - Pat chicken thighs dry with paper towels. Season both sides evenly with salt and black pepper.
03 - Heat olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin side down and sear for 3 to 4 minutes until golden brown. Flip and cook for an additional 2 minutes. Remove chicken and set aside.
04 - Add minced garlic to the same skillet and sauté for 30 seconds until fragrant. Stir in honey, soy sauce, vinegar, water, and crushed red pepper flakes if using. Bring mixture to a simmer.
05 - Return chicken thighs to the skillet skin side up. Spoon the glaze evenly over the chicken.
06 - Transfer the skillet to the oven. Bake for 18 to 22 minutes, basting the chicken with glaze halfway through, until the chicken is fully cooked and skin is caramelized.
07 - Remove from oven and let the chicken rest for 5 minutes.
08 - Sprinkle with chopped parsley or green onions and toasted sesame seeds if desired. Serve immediately.

# Expert Advice:

01 -
  • The skin gets impossibly crispy while the meat stays juicy and tender, like you've somehow cracked a secret code.
  • It comes together in under 40 minutes but tastes like you've been cooking all afternoon.
  • The glaze is tangy, sticky, and addictive—you'll find yourself licking your fingers without even thinking about it.
02 -
  • Don't skip drying the chicken—moisture is the enemy of crispy skin, and crispy skin is why this dish works.
  • The glaze needs to actually simmer before the chicken goes back in; if it's just warm, it won't caramelize properly and you'll end up with sticky rather than truly glazed chicken.
03 -
  • If you only have boneless chicken, use breasts or thighs and reduce the oven time to 12–15 minutes, checking early so the meat doesn't dry out.
  • For a completely gluten-free version, swap the soy sauce for tamari—the flavor barely shifts but the peace of mind is worth it.
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