Honey Garlic Chicken Thighs
Juicy, crispy-skinned chicken thighs glazed in a sticky-sweet honey garlic sauce with soy, ginger, and a hint of spice. This cast-iron classic is weeknight friendly yet impressive enough for guests, with bold flavors and a glossy glaze that clings to every bite.
Equipment
- cast iron skillet (oven-safe)
- Mixing bowl
- Tongs
- Meat thermometer
Ingredients
- 6 bone-in, skin-on chicken thighs
- 4-5 cloves garlic, minced
- 1/3 cup honey
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, grated
- 1/2 tsp red pepper flakes
- 1 tsp sesame oil
- to taste salt and black pepper
Instructions
- Preheat oven to 400°F (200°C). Pat chicken dry, season generously with salt and pepper, and let come to room temperature.
- Heat a cast-iron skillet over medium-high. Place thighs skin-side down and sear undisturbed for 6–8 minutes until skin is golden and fat is rendered.
- Flip chicken, reduce heat to medium. Add minced garlic and sauté 30 seconds until fragrant. Pour in honey, soy sauce, rice vinegar, ginger, red pepper flakes, and sesame oil.
- Let sauce bubble and reduce 5–6 minutes, basting chicken with glaze until glossy and thickened.
- Transfer skillet to oven and bake 20–25 minutes, until internal temp reaches 165°F (74°C). Dark meat is best at ~175°F.
- Let rest 5 minutes before serving. Spoon extra glaze over top and serve with rice, roasted vegetables, or Asian-inspired sides.
Notes
Use bone-in, skin-on thighs for best flavor and texture. Avoid overcrowding the skillet to ensure proper searing. Add garlic only after searing to prevent burning, and let the glaze reduce until it coats a spoon for the perfect sticky finish. Store leftovers up to 4 days in the fridge or 3 months frozen; reheat with a splash of broth to loosen the glaze.
Nutrition
Calories: 370kcalCarbohydrates: 16gProtein: 27gFat: 22gSaturated Fat: 6gCholesterol: 130mgSodium: 720mgSugar: 14g
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!