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
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!
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.
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.
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.
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.
Honey Garlic Chicken Thighs
- 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.
Did you make this recipe?
You can tag me at @iamhomesteader.