Honey Garlic Chicken Thighs
Sticky, sweet, and savory honey garlic chicken thighs made in one skillet in just 20 minutes. Boneless, skinless thighs are seared until golden, then simmered in a glossy honey garlic sauce that is perfect for weeknight dinners and meal prep.
Equipment
- Skillet
Ingredients
Honey Garlic Chicken Thighs
- 8 pieces boneless skinless chicken thighs
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil or another neutral high-heat oil
- 1 tablespoon unsalted butter
- 4 cloves garlic, finely minced
- 1/3 cup honey
- 1/3 cup chicken stock low sodium if possible
- 1 tablespoon rice vinegar
- 1 tablespoon light soy sauce or gluten-free tamari
To Serve (Optional)
- cooked rice, noodles, or steamed vegetables
- 1 tablespoon fresh parsley or green onions, finely chopped
- 1/2 teaspoon red pepper flakes optional, for heat
- sesame seeds optional, for garnish
Instructions
- Pat the boneless skinless chicken thighs very dry with paper towels. In a medium bowl, combine the cornstarch, salt, and black pepper. Add the chicken and toss until each piece is lightly and evenly coated.
- Heat the vegetable oil in a large skillet (about 12 inches) over medium-high heat. When the oil is hot and shimmering, add the chicken thighs in a single layer. Cook for 4–5 minutes without moving them, until the bottoms are deep golden brown.
- Flip the chicken thighs and cook for another 3–4 minutes, or until they are browned and mostly cooked through. The internal temperature should be close to 165°F (74°C) in the thickest part. If your pieces are very thick, you may need an extra 1–2 minutes.
- Reduce the heat to medium. Push the chicken to one side of the skillet. Add the butter to the empty side of the pan. Once melted, add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant but not browned.
- In a small bowl or measuring cup, whisk together the honey, chicken stock, rice vinegar, and light soy sauce. Pour this mixture into the skillet, stirring it into the garlic and around the chicken thighs.
- Bring the sauce to a gentle boil, then reduce the heat to medium-low. Let it simmer for 4–6 minutes, turning the chicken occasionally, until the sauce has reduced and thickened. The glaze should look glossy and coat the back of a spoon; if you drag a spatula across the pan, the sauce should briefly leave a trail before flowing back.
- Check that the chicken has reached an internal temperature of 165°F (74°C). If needed, simmer for another minute or two, adding a splash of stock or water if the sauce becomes too thick or sticky.
- Remove from the heat. Spoon the honey garlic sauce over the chicken thighs. Serve hot over rice, noodles, or steamed vegetables, and garnish with chopped parsley or green onions, red pepper flakes, and sesame seeds if desired.
Notes
- Patting the chicken dry helps the cornstarch stick and gives you a better sear.
- Avoid overcrowding the skillet; cook in batches if needed so the chicken browns instead of steaming.
- Watch the garlic closely and keep the heat moderate to prevent it and the honey from burning.
- If the sauce is too thin, simmer a little longer; if it is too thick, loosen with a tablespoon or two of water or chicken stock.
- For a gluten-free version, use tamari instead of soy sauce and be sure your stock and vinegar are gluten-free.