Honey Garlic Chicken Thighs are perfectly seasoned boneless, skinless chicken thighs covered in a sweet and spicy honey garlic glaze. For other delicious honey garlic chicken recipes, be sure to try my Honey Garlic Chicken or Slow-Cooker Honey Garlic Chicken

Honey Garlic Chicken Thighs in a Skillet from Overhead.

Honey Garlic Chicken Thighs

This recipe is so flavorful and delicious, that you would think it takes a lot longer to make, however, it only takes about a half-hour, making it perfect for a weeknight meal! I love how tender and juicy the chicken thighs turned out in this recipe; the addition of the honey garlic glaze gave it a perfectly balanced sweet and spicy flavor. Serve this dish with a side of rice or roasted vegetables for a well-rounded meal!

Dredging Chicken Thighs Before Making Honey Garlic Chicken Thighs.

Honey Garlic Chicken Thigh Ingredients

Chicken Thighs: I used thighs for this recipe because I love how tender and moist they turn out. However, chicken breasts could be substituted if desired.

Garlic: With garlic in the name, I was quite generous with it! 

White Wine Vinegar: I used white wine vinegar for this recipe and the tanginess from it complements the sweet honey perfectly.

Red Pepper Flakes: Crushed red pepper flakes give this dish some heat. I used 1/2 of a teaspoon of them in this recipe; you could add more or less per preference.

Making Sauce in a Skillet for Honey Garlic Chicken Thighs.

Can I use Chicken Breasts in This Recipe?

Absolutely! I prefer boneless, skinless thighs in this recipe, however, boneless, skinless breasts can easily be substituted without too much of a change in cook time or flavor.

Spooning Sauce over Chicken Thighs in a Skillet When Making Honey Garlic Chicken Thighs.

How Thick Should My Sauce be?

The sauce in this dish is fairly thick and should coat the back of a spoon. If you are not happy with the consistency of the glaze, it’s easy to make it thicker or thinner.

To thicken the glaze, simply mix together a tablespoon of cornstarch with two tablespoons of water to make a slurry. Whisk the slurry into the glaze to thicken it up. On the other hand, if you think the glaze is too thick, add small amounts of water at a time until it reaches your desired consistency.

Close up of Honey Garlic Chicken Thighs in Skillet.

What if I Don’t Have White Wine Vinegar?

The best substitutes would either be red wine vinegar or rice vinegar. Removing the white wine vinegar may alter the flavor of this dish, as vinegar has acidity and balances sauce flavors extremely well.

Can I Use Gluten-Free Flour?

You can. It should be a 1:1 substitution with a good gluten-free flour blend, such as Bob’s Red Mill. I have heard (not tested) that rice flour also works well. 

How do I Store Honey Garlic Chicken Thighs?

This dish is best served hot and fresh, however, leftovers can be stored in an air-tight container in the refrigerator for up to three days.

More Chicken Recipes

5 from 12 votes

Honey Garlic Chicken Thighs

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Honey Garlic Chicken Thighs are perfectly seasoned boneless, skinless chicken thighs covered in a sweet and spicy honey garlic glaze.



  • 6 boneless skinless chicken thighs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ cup all-purpose flour
  • 2 tablespoons olive oil


  • ½ cup (170g) honey
  • 2 tablespoons soy sauce
  • 3 tablespoons garlic, minced
  • ½ cup yellow onion, finely diced
  • 2 tablespoons white wine vinegar
  • ½ teaspoon red pepper flakes



  • Preheat oven to 375°F. Line a large baking sheet with parchment paper.
  • In a small bowl, whisk together garlic powder, onion powder, paprika, salt, and pepper. Divide this seasoning mixture in half.
  • Using one half of the seasoning mixture, evenly coat all sides of the chicken thighs.
  • To the remaining half of the seasoning mixture, add the flour and whisk together.
  • Dredge each chicken thigh in the flour mixture, shaking off any excess flour, and set aside.
  • Heat oil in a large skillet over medium-high heat. Sear the chicken for about 4-6 minutes per side. (The chicken will not be fully cooked at this point.)
  • Transfer chicken to the prepared baking sheet. (You will use the skillet to make the glaze.) Bake for 10-15 minutes, or until the internal temperature reaches 165°F.
  • While the chicken is baking, prepare the glaze.


  • To the same skillet over medium-high heat, add honey, soy sauce, garlic, onion, vinegar, and red pepper flakes. Stir to combine.
  • Bring mixture to a boil, and then reduce temperature to medium heat. Simmer for about 10-15 minutes, or until thickened.
  • Add cooked chicken back into the skillet and toss to coat.
  • Serve hot with rice, pasta, or vegetables.


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Reader Comments

  1. 5 stars
    Made this tonite absolutely delicious! Came out just like the picture served with couscous and mixed vegetables and salad . It’s a keeper ! Thanks

  2. 5 stars
    It’s amazing! The only change I made was 1/4 tsp cayenne instead of the red pepper flakes. Definitely a keeper!

  3. Hi there , I saw your cream cheese pound cake receipt and want to ask ,if you don’t have cake flour can you use self rising flour instead.
    Thanks for your help,

  4. 5 stars
    Made this recipe last night! DELICIOUS! Thank you, Amanda! Very tasty, served it with brown rice and roasted carrots! Perfect dinner!

  5. I made this recipe and I burnt the sauce using a cast iron skillet because I cooked it slightly too long (if you use a cast iron pan it does get hot). I plan to try it again using a different pan and a more watchful eye. Even without the sauce, this recipe is really good! Can’t wait to make it again because I imagine it is even better with the sauce!! I can see this becoming a regular dinner rotation meal.

  6. I made this tonight, it came out delicious,. The sauce was flavorful, the chicken was too. Will be in our circle of recipes.

  7. 5 stars
    Just made this honey garlic chicken thighs dish ,all though
    I did use half Mike’s hot honey and half regular honey and added a little cornstarch for crisper skin.
    It was absolutely the best thighs dish in awhile. Thank you!

  8. This dish turned out quite delicious! It was so flavorful and turned out exactly as pictured. My husband requested it again, so I guess we will be eating this dish twice this week!

  9. This recipe looks so delicious I’m going to try it this week! I noticed the recipe calls for paprika, but the directions say smoked paprika. Which one did you use? (I have both on-hand)

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