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Honey Garlic Chicken

Honey garlic chicken with caramelized, glossy honey-garlic glaze that coats pan-seared thighs. Sear skin until deeply golden, then bake until 165°F for sticky, amber sauce with visible golden garlic throughout.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 4 bone-in skin-on chicken thighs
Honey garlic sauce
  • 0.3333333333 cup honey
  • 3 tbsp soy sauce
  • 6 garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 0.5 tsp red pepper flakes
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Garnish
  • 0.25 fresh thyme
  • 0.25 sesame seeds

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Season the chicken
  1. Pat bone-in skin-on chicken thighs dry and season both sides with salt and pepper to taste.
  2. Let the seasoned thighs sit while you heat the skillet, so the seasoning has time to cling.
Sear for deep caramelization
  1. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  2. Place thighs skin-side down and sear 5-6 minutes, until the skin is deeply golden and the fat renders.
  3. Flip and sear the other side for 3 minutes, then remove chicken and set aside.
Build the honey-garlic glaze
  1. Add 2 tablespoons unsalted butter and the 6 cloves garlic (minced) to the pan and cook 1 minute, until fragrant.
  2. Stir in honey, soy sauce, apple cider vinegar, and red pepper flakes, scraping up any browned bits.
Bake until cooked through
  1. Return chicken to the pan skin-side up and spoon the sauce over the chicken.
  2. Transfer to a 400°F oven and bake 15-18 minutes, until internal temperature reaches 165°F.
Finish and garnish
  1. Spoon the pan sauce over the chicken again right before serving, so the glaze looks thick and glossy.
  2. Garnish with fresh thyme and sesame seeds to finish.

Notes

For best stickiness, avoid moving the chicken while it sears so the skin browns deeply and forms caramelized flavor. Refrigerate leftovers in an airtight container for up to 3-4 days; rewarm covered in a 300°F oven until hot. Freezing is not recommended because the honey glaze can thin and the skin may lose crispness. If you want a lower-sodium option, use low-sodium soy sauce while keeping the honey and vinegar ratios the same.