This Sticky Honey Garlic Chicken Thighs recipe is the perfect blend of sweet, savory, and just a hint of spice. Tender chicken thighs are baked to perfection and coated in a luscious honey garlic glaze, making them irresistibly sticky and delicious. The combination of soy sauce, honey, and garlic creates a mouthwatering sauce that caramelizes beautifully on the chicken. This dish is simple enough for a weeknight dinner yet impressive enough for a special occasion. Serve it with steamed rice and your favorite vegetables for a complete meal that the whole family will love.
Ingredients:
- For the Chicken:
- 3 lbs skin-on chicken thighs (or any cut of chicken you prefer)
- 4-6 cloves garlic, finely minced
- 1 small onion, grated or minced into fine pieces
- ¼ cup soy sauce (reduced sodium)
- ⅓ cup ketchup
- ⅓ cup + 1 tablespoon honey
- Pinch of red pepper flakes (optional, for heat)
- 1 tablespoon rice wine vinegar
- 1 ½ tablespoons brown sugar
- For the Sauce on the Side:
- 2 teaspoons cornstarch
- Drippings from the baking dish
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Gently coat a baking dish with cooking spray or cover it with parchment paper for hassle-free cleanup.
- Prepare the Sauce:
- In a medium bowl, whisk together the minced garlic, grated onion, soy sauce, ketchup, honey, red pepper flakes, rice wine vinegar, and brown sugar until well combined.
- Marinate the Chicken:
- Place the chicken thighs in a large zip-lock bag or a shallow dish. Pour about half of the prepared sauce over the chicken, making sure each piece is well coated. Let the chicken marinate for at least 30 minutes in the refrigerator, or up to 2 hours for more flavor.
- Bake the Chicken:
- Arrange the marinated chicken thighs in the prepared baking dish, skin-side up.
- Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and caramelized.
- Prepare the Sauce on the Side:
- While the chicken is baking, pour the drippings from the baking dish into a small saucepan. Skim off any excess fat.
- In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry.
- Add the slurry to the saucepan and bring it to a simmer over medium heat, whisking constantly until the sauce thickens, about 1-2 minutes.
- Serve:
- Once the chicken is cooked, remove it from the oven and let it rest for a few minutes.
- Serve the chicken with the thickened sauce on the side, garnished with chopped green onions or sesame seeds if desired.
Conclusion:
Sticky Honey Garlic Chicken Thighs are a fantastic addition to any dinner menu. The combination of sweet honey, savory soy sauce, and aromatic garlic creates a delicious glaze that clings to each piece of chicken, making every bite bursting with flavor. This easy-to-make recipe is perfect for when you want a meal that’s both comforting and impressive. Give it a try, and it might just become a new family favorite!
Sticky Honey Garlic Chicken Thighs
Tender chicken thighs baked in a sweet and savoryhoney garlic sauce with a hint of spice. A perfect meal for any night of theweek.
Ingredients
- For the Chicken:
- o 3 lbs skin-on chicken thighs or any cut of chicken you prefer
- o 4-6 cloves garlic finely minced
- o 1 small onion grated or minced into fine pieces
- o ¼ cup soy sauce reduced sodium
- o ⅓ cup ketchup
- o ⅓ cup + 1 tablespoon honey
- o Pinch of red pepper flakes optional, for heat
- o 1 tablespoon rice wine vinegar
- o 1 ½ tablespoons brown sugar
- For the Sauce on the Side:
- o 2 teaspoons cornstarch
- o Drippings from the baking dish
Instructions
- Preheat the Oven:
- o Preheat your oven to 375°F (190°C).
- o Gently coat a baking dish with cooking spray or cover it with parchment paper for hassle-free cleanup.
- Prepare the Sauce:
- o In a medium bowl, whisk together the minced garlic, grated onion, soy sauce, ketchup, honey, red pepper flakes, rice wine vinegar, and brown sugar until well combined.
- Marinate the Chicken:
- o Place the chicken thighs in a large zip-lock bag or a shallow dish. Pour about half of the prepared sauce over the chicken, making sure each piece is well coated. Let the chicken marinate for at least 30 minutes in the refrigerator, or up to 2 hours for more flavor.
- Bake the Chicken:
- o Arrange the marinated chicken thighs in the prepared baking dish, skin-side up.
- o Bake in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and caramelized.
- Prepare the Sauce on the Side:
- o While the chicken is baking, pour the drippings from the baking dish into a small saucepan. Skim off any excess fat.
- o In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry.
- o Add the slurry to the saucepan and bring it to a simmer over medium heat, whisking constantly until the sauce thickens, about 1-2 minutes.
- Serve:
- o Once the chicken is cooked, remove it from the oven and let it rest for a few minutes.
- o Serve the chicken with the thickened sauce on the side, garnished with chopped green onions or sesame seeds if desired.