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These easy roasted chicken thighs will quickly become a family favorite. A simple honey, soy sauce, and garlic combination flavors these juicy roasted chicken thighs. The chicken is first seared and then it’s basted and roasted until it’s perfectly cooked and coated with the honey garlic glaze.
The minimum safe temperature for chicken is 165 F, but I recommend 175 F for dark meat, such as thighs. While 165 F is great for chicken breasts, the higher temperature makes the fattier dark meat juicier. Check the largest chicken thighs for doneness with a reliable instant read thermometer inserted into the meat, not touching bone.
What You’ll Like About This Dish
Sweet and savory glaze. Honey and garlic create a classic balance with just a touch of tang.
Crispy skin. Starting the chicken in a hot skillet gives it great color and texture.
Easy technique. Sear, roast, glaze, and finish—simple steps with excellent results.
Family-friendly. Mild flavors that appeal to everyone at the table.
Ingredient Notes
- Honey: Adds sweetness and helps create a caramelized glaze.
- Soy sauce: Brings savory depth and balances the honey.
- Cider vinegar: Adds brightness to the glaze.
- Garlic: Fresh minced garlic gives big flavor.
- Black pepper: A few twists are enough to offset the sweetness.
- Chicken thighs: Bone-in, skin-on thighs stay juicy and take well to roasting.
- Kosher salt: Helps crisp the skin and seasons the meat.
- Peanut or olive oil: Heats well for searing and gives the skin a golden finish.
Steps to Make Honey Garlic Chicken Thighs
- Combine the honey, soy sauce, vinegar, garlic, and pepper in a small bowl.
- Season the chicken lightly on both sides with salt and pepper.
- Heat the oil in a large skillet and sear the chicken skin-side down until golden.
- Turn the chicken briefly, then transfer the skillet to the oven.
- Roast, brush with the honey garlic mixture, and continue roasting until cooked through.
Tips
- Pat the chicken dry before seasoning to help the skin brown properly.
- Use a heavy skillet (cast iron works best) to get even browning.
- Don’t move the chicken too soon—let the skin crisp before flipping.
- Brush the glaze during the last part of roasting to prevent burning.
- A digital thermometer ensures accuracy—aim for 175°F for tender thighs.
- Let the chicken rest a few minutes before serving to keep juices in.
Recipe Variations
- Spicy version. Add crushed red pepper flakes or a teaspoon of chili-garlic sauce.
- Ginger-honey chicken. Add grated fresh ginger to the glaze.
- Citrus twist. Swap cider vinegar for lemon juice or orange juice.
- Sesame finish. Add toasted sesame oil to the glaze and top with sesame seeds.
- Sticky honey soy. Reduce the glaze separately for a thicker, lacquered finish.
- Herb version. Add thyme or parsley when brushing with the glaze.
Serving Suggestions
- Serve with potato salad or coleslaw, as the original recipe suggests.
- Pair with steamed rice, fried rice, or simple buttered noodles.
- Add roasted vegetables, sautéed green beans, or a fresh garden salad.
- Garnish with sliced scallions or sesame seeds for color.
How to Store
Refrigerate: Store leftovers in a covered container for up to 4 days.
Freeze: Freeze cooked chicken for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Warm in a low oven or microwave, adding a spoonful of glaze or broth to keep the chicken moist.
Honey Garlic Chicken Thighs
Ingredients
- 2 tbsp honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 cloves garlic, grated on a microplane grater
- ¼ tsp freshly ground black pepper
- 6 chicken thighs, bone-in, with skin
- Kosher salt, to taste
- 3 tbsp peanut oil or extra-virgin olive oil
Recommended Equipment
Instructions
- Preheat the oven to 400°F.
- In a small bowl, combine the honey, soy sauce, vinegar, garlic, and about 1/4 teaspoon of freshly ground black pepper. Set aside.2 tbsp honey | 2 tbsp soy sauce | 1 tbsp rice vinegar | 2 cloves garlic (grated on a microplane grater) | 1/4 tsp freshly ground black pepper
- Sprinkle the chicken lightly on both sides with kosher salt.6 chicken thighs (bone-in, with skin) | Kosher salt (to taste)
- Heat the oil in a large oven-safe skillet over medium-high heat. When the oil is hot and shimmering, arrange the chicken thighs in the skillet, skin-side down. Cook for 5 to 6 minutes, or until the skin is golden brown. Turn the chicken and cook for about 1 to 2 minutes longer.3 tbsp peanut oil or extra-virgin olive oil
- Transfer the chicken (still skin-side up) to the preheated oven and roast for 15 minutes. Brush with the honey-garlic mixture, then return to the oven and continue roasting for 8 to 12 minutes more, or until the chicken registers 175°F to 185°F.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
