Honey and Peanut Glazed Chicken Thighs
These honey and peanut glazed chicken thighs are marinated, baked, then brushed with a sweet-savory glaze that’s packed with flavor.
These honey and peanut-glazed chicken thighs are packed with flavor and surprisingly simple to make. The chicken marinates in a mixture of honey, balsamic vinegar, soy sauce, and ginger, soaking up all that sweet, tangy goodness. After baking, the thighs are brushed with a rich, smooth, and glossy peanut glaze that’s irresistible.
You can use bone-in thighs or even whole leg quarters for this recipe, but boneless, skinless thighs work just as well if you prefer a lighter, easier-to-eat option. Serve them with a light noodle salad, steamed rice, or even fried cauliflower rice for a complete meal. It’s an easy dinner that feels a little special without much extra work.
❤️ Why You’ll Love These Honey and Peanut Glazed Chicken Thighs
Big flavor, simple steps. The marinade and glaze are easy but taste complex.
Juicy and tender. Baking bone-in thighs keeps the meat flavorful and moist.
Sweet and savory combo. Honey, peanut butter, and balsamic vinegar make the perfect glaze.
Versatile pairing. Great with noodles, rice, or even a fresh salad.
How to Make Honey and Peanut Glazed Chicken Thighs
- Marinate the chicken in a flavorful mix of honey, balsamic vinegar, soy sauce, ginger, and garlic for a couple of hours.
- Arrange the marinated chicken thighs in a foil-lined baking pan, reserving the extra marinade for later.
- Bake the chicken until it is cooked through, then flip it skin-side up and broil briefly to crisp the skin.
- While the chicken bakes, simmer the reserved marinade, thicken it with a little cornstarch slurry, and whisk in peanut butter until smooth.
- Brush the hot, thickened glaze over the chicken just before serving.
Recipe Variations
- Use drumsticks. This glaze also works wonderfully on chicken drumsticks or leg quarters.
- Make it spicy. Add a pinch of chili flakes or a splash of sriracha to the marinade.
- Go nut-free. Swap the peanut butter for tahini or sunflower seed butter.
- Try fresh herbs. Sprinkle chopped cilantro or green onions over the glazed chicken.
- Turn it into wings. Use the same marinade and glaze for baked chicken wings.
How to Enjoy These Chicken Thighs
- Serve with steamed rice, noodles, or an Asian-style salad for a balanced meal.
- Pair with simple roasted vegetables or a crisp cucumber salad.
- Enjoy cold the next day—these make great leftovers for meal prep.
- Shred the chicken and toss it with extra glaze to fill wraps or lettuce cups.
- Make ahead by marinating the chicken overnight for even deeper flavor.
How to Store Honey and Peanut Glazed Chicken Thighs
Refrigerate. Store leftover chicken in an airtight container for up to 4 days.
Freeze? Yes—freeze cooked, glazed chicken for up to 2 months. Thaw in the fridge overnight before reheating.
To reheat. Warm gently in the oven at 325°F or in the microwave, brushing with a little extra glaze if needed.
Honey and Peanut Glazed Chicken Thighs
Juicy chicken thighs baked and glazed with a rich honey, peanut butter, and balsamic sauce for an easy, flavorful dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Chicken Thighs, Honey, Peanut Butter
- Method: Bake
- Cuisine: Asian
Ingredients
- 6 large chicken thighs (bone-in, with skin)
- 1/3 cup honey
- 1/2 cup balsamic vinegar
- 1/4 cup brown sugar (packed)
- 1 tablespoon finely minced ginger
- 1 clove garlic (minced)
- 1 tablespoon lemon juice
- 2 teaspoons soy sauce
- 2 teaspoons cornstarch blended with 1 tablespoon water
- 2 tablespoons creamy peanut butter
Instructions
- Marinate the chicken. In a large bowl or food storage bag, combine the honey, balsamic vinegar, brown sugar, ginger, garlic, lemon juice, and soy sauce; blend well. Add the chicken thighs to the bowl and stir to coat with the marinade. Seal the bag or container and refrigerate for 2 hours. Turn the chicken occasionally to keep it coated with the marinade.
- Prepare the oven and pan. Heat the oven to 350°F and line a 9-by-13-inch baking pan with foil.
- Arrange the chicken in the pan. Remove the chicken from the bag or container and shake off excess liquids. Place the chicken thighs, skin side down, in the foil-lined baking pan. Pour the remaining marinade into a small saucepan and set aside. You will use this later.
- Bake: Transfer the pan of chicken to the preheated oven and bake for 35 to 40 minutes, or until the thickest pieces register 175°F to 185°F (not touching the bone). Turn the chicken pieces skin-side up and return them to the oven. Set the oven to broil and broil for about 4 to 6 minutes, just until the skin is browned and crisp. Watch carefully—it could take less time.
- Make a slurry. Mix the cornstarch with just enough cold water to form a paste-like mixture.
- Make the glaze. Meanwhile, bring the reserved marinade to a full rolling boil. Boil for 1 minute. Stir in the cornstarch slurry and cook until the mixture has thickened. Add the peanut butter and whisk until smooth. Remove the chicken thighs from the oven and brush them with the hot, thickened sauce before serving.
Nutrition
- Serving Size:
- Calories: 327
- Sugar: 27.5 g
- Sodium: 220.8 mg
- Fat: 8.9 g
- Carbohydrates: 30.1 g
- Fiber: 0.4 g
- Protein: 30.8 g
