Save The smell of honey and garlic hitting a hot skillet still stops me in my tracks. My roommate used to make this on Tuesdays when we were both too tired to think about dinner, and somehow that simple combination transformed our entire week. Now I keep those three ingredients stocked at all times. Some recipes feel like weekend projects. This one feels like a warm hug on a chaotic Tuesday.
Last winter my sister came over after a terrible day at work, and I threw this in the oven without thinking twice. We stood at the counter picking at the pan straight out of the oven, burning our fingers slightly, not even bothering with plates. She told me it was the first time she'd smiled all day. Sometimes food is just what someone needs to remember they're cared for.
Ingredients
- 8 bone-in, skin-on chicken thighs: The bone keeps everything juicy and that skin gets irresistibly crispy
- 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the glaze shine
- 1/3 cup honey: Use a mild honey so it doesn't overpower the garlic
- 1/4 cup soy sauce: Low sodium is best since the glaze reduces
- 4 cloves garlic, minced: Fresh garlic makes all the difference here
- 1 tbsp rice vinegar or apple cider vinegar: Cuts through the sweetness beautifully
- 2 tbsp water and 1 tbsp olive oil: Water thins the glaze slightly, oil helps the sear
- 1/2 tsp crushed red pepper flakes: Totally optional but I love that subtle warmth
- 2 tbsp chopped fresh parsley or green onions: Fresh color and bite at the end
- 1 tsp toasted sesame seeds: That little nutty crunch makes it feel complete
Instructions
- Get your oven ready:
- Preheat to 400°F and grab an ovensafe skillet, cast iron works beautifully here
- Prep the chicken:
- Pat those thighs completely dry with paper towels and season both sides generously with salt and pepper
- Sear for flavor:
- Heat olive oil over mediumhigh heat, place chicken skin side down and let it get golden and crispy, about 3 to 4 minutes, then flip and cook 2 minutes more
- Build the glaze:
- In the same skillet, sauté minced garlic for 30 seconds until fragrant, then stir in honey, soy sauce, vinegar, water, and red pepper flakes, letting it come to a gentle simmer
- Combine everything:
- Return chicken to the skillet skin side up, spooning that gorgeous glaze all over the top
- Bake to perfection:
- Transfer to the oven and bake for 18 to 22 minutes, basting halfway through, until chicken is cooked through and the skin is deeply caramelized
- Rest and garnish:
- Let the chicken rest for 5 minutes so those juices redistribute, then sprinkle with fresh herbs and sesame seeds before serving
Save This recipe became my go-to the first time I served it at a dinner party and watched three people go silent after their first bites. The way the honey caramelized into that deep, golden glaze made the whole house feel warm and inviting. Now it's the dish I make when I want people to feel at home.
Making It Your Own
I've started adding a knob of fresh ginger to the glaze sometimes, especially when I'm craving something closer to takeout. Orange juice works beautifully in place of some of the water for a citrus twist. Once I threw in some gochujang and created something entirely new. The base formula is forgiving, which is why it never gets boring.
Serving Ideas
Steamed jasmine rice soaks up every drop of that glaze, and I always make extra for that reason. Roasted broccoli or snap peas add a fresh crunch to balance the rich sweetness. My friend serves this over cauliflower rice when she's watching carbs, and honestly it's just as satisfying. The leftovers, if you somehow have any, reheat beautifully for lunch the next day.
Timing Tricks
You can mix the glaze up to three days ahead and keep it in the refrigerator, which makes weeknight cooking feel almost effortless. I'll sear the chicken in the morning, let it cool, and finish it in the oven at dinner, and it still tastes incredible.
- Set out your ingredients before you start, the glaze comes together fast once you hit the stove
- If your chicken is cold from the fridge, let it sit out for 20 minutes for more even cooking
- That final rest period is nonnegotiable for juicy meat
Save Sometimes the simplest recipes are the ones we return to again and again, and this one has earned its permanent spot in my rotation.
Common recipe questions
- → How do I get the chicken skin crispy?
Sear the chicken skin-side down in a hot oven-safe skillet for 3-4 minutes before baking. For extra crispiness, broil for 2-3 minutes at the end of cooking time.
- → Can I use boneless chicken?
Yes, boneless thighs or breasts work well. Reduce baking time by 5-7 minutes since boneless cuts cook faster than bone-in varieties.
- → Is this glaze too sweet?
The balance of honey, soy sauce, and garlic creates a harmonious sweet-savory profile. The soy sauce and vinegar provide enough tanginess to balance the honey's sweetness.
- → What sides pair well with this dish?
Steamed jasmine rice, roasted vegetables, or stir-fried bok choy complement the flavors beautifully. The sticky glaze also coats rice wonderfully.
- → Can I make this gluten-free?
Simply substitute regular soy sauce with tamari or certified gluten-free soy sauce. All other ingredients naturally contain no gluten.