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Honey Garlic Chicken Thighs

by Vorst Canada
Honey Garlic Chicken Thighs

 

Chicken thighs are a weeknight hero—juicy, forgiving, and packed with flavour. This Honey Garlic Chicken Thighs recipe elevates them to a new level with a sticky, irresistible sauce that combines elements of sweetness, savour, and tanginess. Whether you’re cooking for yourself or impressing a crowd, this dish delivers restaurant-worthy results with minimal effort. Using simple pantry staples and a skillet, you’ll have tender, golden thighs coated in a sauce so good you’ll want to lick the plate. Let’s get cooking!

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes

Ingredients

  • 6 bone-in, skin-on chicken thighs (about 2 lbs)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (optional, for a smoky kick)
  • 2 tablespoons olive oil
  • 1/4 cup honey
  • 3 tablespoons soy sauce (low-sodium works too)
  • 4 garlic cloves, minced
  • 1 tablespoon apple cider vinegar (or rice vinegar)
  • 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
  • 1 tablespoon cornstarch (optional, for thickening)
  • 2 tablespoons water (optional, for cornstarch slurry)
  • Chopped green onions or sesame seeds (optional, for garnish)

Instructions

  1. Prep the Chicken: Pat the chicken thighs dry with paper towels—this helps the skin crisp up. Season both sides with salt, pepper, and smoked paprika (if using).
  2. Sear the Thighs: Heat olive oil in a large skillet (preferably cast iron or oven-safe) over medium-high heat. Place the chicken thighs skin-side down and cook for 5-7 minutes, until the skin is golden and crispy. Flip and cook the other side for 3-4 minutes. Remove the chicken to a plate (it won’t be fully cooked yet).
  3. Make the Sauce: In a small bowl, whisk together honey, soy sauce, minced garlic, apple cider vinegar, and ginger. If you like a thicker sauce, mix cornstarch with water in a separate small bowl to create a slurry and set aside.
  4. Simmer and Coat: Reduce the skillet heat to medium. Pour the honey garlic mixture into the skillet, stirring to scrape up any browned bits from the chicken. If using the cornstarch slurry, add it now and stir until the sauce thickens slightly (about 1-2 minutes).
  5. Finish Cooking: Return the chicken thighs to the skillet, skin-side up, spooning the sauce over them. Let them simmer in the sauce for 10-15 minutes, until the internal temperature reaches 165°F (74°C). Baste the thighs with sauce occasionally as they cook.
  6. Optional Oven Finish: For extra crispy skin, preheat your oven to 400°F (200°C). After simmering, transfer the skillet (if oven-safe) to the oven and bake for 5-10 minutes, or until the skin crisps up and the sauce caramelizes.
  7. Serve: Remove from heat and let the chicken rest for 5 minutes. Garnish with chopped green onions or sesame seeds if desired. Serve hot with rice, quinoa, or roasted veggies to soak up that delicious sauce.

Tips

  • Boneless Option: If using boneless thighs, reduce cooking time by about 5 minutes total—they cook faster.
  • Spice It Up: Add a pinch of red pepper flakes to the sauce for heat.
  • Storage: Leftovers can be kept in the fridge for up to 3 days or frozen for 2 months. Reheat gently to keep the chicken juicy.

This Honey Garlic Chicken Thighs recipe is proof that simple ingredients can create something extraordinary. The tender, succulent thighs paired with that glossy, flavour-packed sauce make every bite a delight. So grab your skillet, whip up this crowd-pleaser, and savour the magic of homemade goodness—your taste buds will thank you!

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