Honey Garlic Baked Chicken (Print View)

Juicy chicken thighs baked in a sweet honey garlic glaze for a flavorful family meal.

# What You’ll Need:

→ Chicken

01 - 8 bone-in, skin-on chicken thighs, approximately 1.5 to 2 pounds
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon freshly ground black pepper

→ Honey Garlic Sauce

04 - 1/3 cup honey
05 - 1/4 cup soy sauce, gluten-free if required
06 - 4 cloves garlic, minced
07 - 1 tablespoon apple cider vinegar or rice vinegar
08 - 1 tablespoon olive oil
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon chili flakes, optional for heat

→ Garnish

11 - 2 tablespoons fresh parsley, chopped
12 - 1 teaspoon sesame seeds, optional

# How To Make It:

01 - Preheat oven to 400°F. Line a baking dish or large ovenproof skillet with aluminum foil for effortless cleanup.
02 - Pat chicken thighs dry with paper towels. Season both sides evenly with salt and freshly ground black pepper.
03 - Position chicken thighs skin-side up in the prepared dish, spacing them slightly apart to ensure even cooking.
04 - In a small mixing bowl, whisk together honey, soy sauce, minced garlic, vinegar, olive oil, smoked paprika, and chili flakes until fully combined.
05 - Pour sauce evenly over chicken thighs, using a brush to coat all surfaces thoroughly.
06 - Bake for 30 to 35 minutes, basting once at the midway point, until chicken achieves golden brown exterior and reaches internal temperature of 175°F.
07 - For enhanced crispiness, place under broiler on high setting for 2 to 3 minutes at the end, monitoring carefully to prevent burning.
08 - Remove from oven and allow chicken to rest for 5 minutes before plating.
09 - Top with chopped fresh parsley and sesame seeds. Serve with steamed rice, roasted vegetables, or crisp salad.

# Expert Suggestions:

01 -
  • Chicken thighs stay impossibly juicy while their skin crisps up in that beautiful glaze, no dry breast meat disasters here.
  • The whole thing comes together in under an hour, which means weeknight dinner without feeling like you've been in the kitchen forever.
02 -
  • Dry chicken thighs are non-negotiable if you want crispy skin, so don't skip that paper towel step even when you're rushing.
  • Baste the chicken halfway through baking, this keeps the glaze building up rather than drying out.
03 -
  • Make the glaze the night before and marinate the chicken in it for up to 12 hours, the flavors deepen and the chicken gets even more tender.
  • If you want to add brightness, a splash of fresh lemon juice stirred in at the very end brings everything into focus.
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