Go Back

Baked Honey Garlic Chicken Thighs

Baked honey garlic chicken thighs with a sticky honey-garlic glaze that caramelizes in the oven for sweet, garlicky, glossy skin. Bone-in, skin-on thighs are marinated and baked until golden and juicy, with thyme and sesame on top.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
marinating 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 5 bone-in skin-on chicken thighs Use 4–6 thighs; choose the number that fits your baking dish without crowding.
Honey garlic marinade
  • 0.333 cup honey Warm slightly if needed to loosen before whisking.
  • 6 garlic Minced or finely chopped so it softens and stays in the glaze.
  • 3 tbsp soy sauce Adds savory depth to the sweet glaze.
  • 2 tbsp olive oil Helps the sauce cling to the chicken.
  • 1 tbsp apple cider vinegar Balances sweetness and brightens flavor.
  • 0.5 tsp red pepper flakes Adjust to taste for heat.
  • 0.25 tsp black pepper Ground black pepper for even seasoning.
Garnish
  • 1 fresh thyme Fresh leaves for a fragrant finish.
  • 1 sesame seeds Sprinkle lightly for toasty crunch.

Equipment

  • 1 sheet pan

Method
 

Make the honey-garlic marinade
  1. Whisk honey, garlic, soy sauce, olive oil, apple cider vinegar, red pepper flakes, and black pepper in a bowl until smooth and glossy.
  2. Keep the marinade ready so it can be used right away for flavor coating.
Marinate the chicken
  1. Place chicken thighs in the refrigerator and marinate for at least 30 minutes, turning once if possible for even coverage.
  2. Before baking, let the chicken rest briefly at room temperature while the oven heats, so the glaze coats and caramelizes evenly.
Bake and caramelize
  1. Preheat oven to 425F, arrange chicken skin-side up in a baking dish, and spoon the marinade over the top.
  2. Bake for 25 minutes, then baste with the pan juices so the skin stays moist and the glaze thickens.
  3. Bake 10 more minutes until the chicken is golden and the sauce looks caramelized and sticky, with visible browned garlic pieces.
  4. Broil for 2 minutes to intensify the glaze color, watching closely to prevent burning.
Finish and serve
  1. Garnish with fresh thyme and sesame seeds immediately after baking so they stay aromatic and lightly toasted.

Notes

Pro tip: spoon marinade over the skin halfway through basting so the garlic pieces stay in the sauce and help create that glossy caramelized glaze. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350F oven until hot. Freezing is not recommended because the glaze can lose its sticky texture after thawing. For a lower-sodium option, use reduced-sodium soy sauce and taste the marinade before adding extra pepper or flakes.